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 1.5 kg

    Carrot – Peeled and diced 1.5 kg

    Chopped tomato 2.5kg

    Tomato puree 1 tsp

    Onion – diced 1 kg

    Garlic – diced 0.5 bulb

    Celery – diced 1.5kg

    Salt To taste

    Pepper To taste

    Olive oil For frying

    Mixed herbs 1 tbsp

    Gravy Powder To thicken slightly

     

  • 100 Portions

    Dried red lentils – washed 1.5 kg

    Sweet potato – peeled and diced 3 kg

    Carrot – Peeled and diced 3 kg

    Chopped tomato 5 kg

    Tomato puree 1 tbsp

    Onion – diced 2 kg

    Garlic – diced 1 bulb

    Celery – diced 3 kg

    Salt To taste

    Pepper To taste

    Olive oil For frying

    Mixed herbs 2 tbsp

    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
  3. Add carrot, sweet potato and celery, season with salt and pepper, cook for 10 minutes
  4. Add tomato puree and stir well
  5. Add chopped tomatoes
  6. Bring to simmer and cook for 20 minutes
  7. Wash the lentils in cold water
  8. Add to the stew and cook for 30 minutes until lentils and vegetables are tender and well cooked
  9. Lentils absorb water so add more water if necessary
  10. Following the manufacturer’s instructions add a little gravy mix to thicken and darken the sauce slightly
Key Points
Allergens

Celery