Recipes

Vegetable and Lentil Stew

Ingredients

10 Portions

Dried red lentils – washed 150g

Sweet potato – peeled and diced 300g

Carrot – Peeled and diced 300g

Chopped tomato 500g

Tomato puree dash

Onion – diced 200g

Garlic – diced 1 clove

Celery – diced 300g

Salt To taste

Pepper To taste

Olive oil For frying

Mixed herbs Pinch

Gravy Powder To thicken slightly

50 Portions

Dried red lentils – washed 750g

Sweet potato – peeled and diced 1.5kg

Carrot – Peeled and diced 1.5kg

Chopped tomato 2.5kg

Tomato puree 1tsp

Onion – diced 1kg

Garlic – diced 0.5 bulb

Celery – diced 1.5kg

Salt To taste

Pepper To taste

Olive oil For frying

Mixed herbs Pinch

Gravy Powder To thicken slightly

100 Portions

Dried red lentils – washed 1.5kg

Sweet potato – peeled and diced 3kg

Carrot – Peeled and diced 3kg

Chopped tomato 5kg

Tomato puree 1tbsp

Onion – diced 2kg

Garlic – diced 1 bulb

Celery – diced 3kg

Salt To taste

Pepper To taste

Olive oil For frying

Mixed herbs Pinch

Gravy Powder To thicken slightly

Method

  1. In a heavy bottomed pan add enough oil for frying and heat
  2. Add onion, garlic and dried herbs and cook for 5 minutes
  1. Add carrot, sweet potato and celery, season with salt and pepper, cook for 10 minutes
  2. Add tomato puree and stir well
  3. Add chopped tomatoes
  4. Bring to simmer and cook for 20 minutes
  5. Wash the lentils in cold water
  6. Add to the stew and cook for 30 minutes until lentils and vegetables are tender and well cooked
  7. Lentils absorb water so add more water if necessary
  8. Following the manufacturer’s instructions add a little gravy mix to thicken and darken the sauce slightly

Key Points

Allergens

Celery

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