Hearty lentil one pot

Providing an impressive five of your 5-a-day in each portion, this filling vegan stew is low calorie and low fat, and also provides fibre, vitamin C, iron and calcium

Ingredients

Instructions

1. Cover the mushrooms in boiling water and leave to soak for
   10 mins. Boil the lentils in a pan with plenty of water for
   10 mins. Drain and rinse, then tip into a pan with the dried mushrooms and soaking water (don't add the last bit of the liquid as it can contain some grit), rosemary and 2 litres water. Season, cover and simmer for
   20 mins.
2. Meanwhile, heat the oil in a large pan and fry the onions for
   5 mins. Stir in the fresh mushrooms and garlic and fry for
   5 mins more. Stir in the lentil mixture and bouillon powder, then add the carrots, celery and potatoes. Cover and cook for
   20 mins, stirring often, until the veg and lentils are tender, topping up the water level if needed.
3. Remove any tough stalks from the cavolo nero, then add to the pan and cover and cook for
   5 mins more.

Nutrition