Friday 18 March 2016

Easy veggie stew

Easy veggie stew

  • 175g red lentils
  • 1 green chilli
  • 1tbsp tomato purée 
  • 2 tbsp olive oil
  • 1 medium white onion
  • 3 garlic cloves, finely minced
  • 1 large carrot
  • 1 large can chopped tomatoes
  • 1 large can chickpeas
  • handful parsley, chopped

  1. Heat the oil in a large pan and add the onion. Cook over a medium heat until softened. Stir in the chilli and garlic and cook for 1 minute

  2. Add the Tomato purée and carrots and cook together for a further 2-3 minutes 
  3. Add washed lentils and canned tomatoes, cover and simmer for 20 minutes 
  4. Add the chickpeas and cook for another 20 minutes or until the lentils and carrots are tender. Season with black pepper and add the fresh parsley 
  5. Serve with warm basmati rice 

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