Vegetable Stew

Vegetable Stew


2 Medium Potatoes
2 Large Carrots
1 Small Can of Sweet Corn
2 oz Red Lentils
2 tbsp Fresh Cilantro
3 Cloves of Garlic
1 Small Onion
2 tbsp Olive Oil
2 tsp Mustard
1 tsp Smoked Paprika
1 tbsp Balsamic Vinegar
1 tbsp Vegetable Stock
3 cups Water
2 Slices of Bread
Salt and Pepper  

Finely chop the onion and garlic and sauté in the olive oil over a low/medium heat until they are turning golden and have softened, add the Cilantro stalks keeping the leaves separate for now.

Bring a pan of water to the boil and add the lentils, cut the carrots lengthways and slice into 1cm thick pieces add them to the boiling water, cut the potatoes in half and lengthways again and cut these pieces a little bit thicker than the carrot, add to the boiling water, keep at a gentle simmer until cooked, then strain. Add the cooked vegetables to the onions and increase the heat, stirring occasionally and trying to let everything just catch a little bit, add the 600 ml of water, the vegetable stock, the Cilantro leaves, the mustard, the smoked paprika, the balsamic, and season with salt and pepper to taste. Serve with a slice of toast.

Nutritional Information

Calories Calories from fat Total fat Saturated fat Trans fat Cholesterol
462 144 16.0g 2.2g 0.0g 0mg
Sodium Potassium Total carbs Dietary fibre Sugars Protein
140mg 1508mg 68.8g 17.5g 8.9g 13.8g
Vitamin A Vitamin C Calcium Iron - -
254% 87% 12% 25% - -
No cholesterol Low in sodium High in dietary fiber Very high in vitamin A High in vitamin C 0
Dinner Lunch

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