Recipes
Vegetable and Lentil Stew
Ingredients
10 Portions
• Dried Red Lentils (washed): 150g
• Sweet Potato (peeled & diced): 300g
• Carrot (peeled & diced): 300g
• Chopped Tomatoes: 500g
• Tomato Purée: Dash
• Onion (diced): 200g
• Garlic (diced): 1 clove
• Celery (diced): 300g
• Salt & Pepper: To taste
• Olive Oil: For frying
• Mixed Herbs: Pinch
• Gravy Powder: To thicken slightly
50 Portions
• Dried Red Lentils (washed): 750g
• Sweet Potato: 1.5kg
• Carrot: 1.5kg
• Chopped Tomatoes: 2.5kg
• Tomato Purée: 1 tsp
• Onion: 1kg
• Garlic: 0.5 bulb
• Celery: 1.5kg
• Salt & Pepper: To taste
• Olive Oil: For frying
• Mixed Herbs: 1 tbsp
• Gravy Powder: To thicken slightly
100 Portions
• Dried Red Lentils (washed): 1.5kg
• Sweet Potato: 3kg
• Carrot: 3kg
• Chopped Tomatoes: 5kg
• Tomato Purée: 1 tbsp
• Onion: 2kg
• Garlic: 1 bulb
• Celery: 3kg
• Salt & Pepper: To taste
• Olive Oil: For frying
• Mixed Herbs: 2 tbsp
• Gravy Powder: To thicken slightly
Method
1. Heat olive oil in a heavy-bottomed pan
2. Add onion, garlic, and mixed herbs; cook for 5 minutes
3. Add carrot, sweet potato, and celery; season and cook for 10 minutes
4. Stir in tomato purée
5. Add chopped tomatoes and bring to a simmer; cook for 20 minutes
6. Wash lentils and add to the stew
7. Simmer for 30 minutes until lentils and vegetables are tender
8. Add water as needed—lentils absorb liquid
9. Add gravy mix per instructions to slightly thicken and darken sauce
Key Points
Allergens
Celery
