Stranger Foods

Hearty lentil one pot

Serves 4 | Prep 10 mins | Cook 1 hr

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

Source: www.bbcgoodfood.com

Ingredients

Metric

Imperial

x0.5

40 g dried porcini mushrooms, roughly chopped
200 g dried brown lentils
1½ tbsp chopped rosemary
3 tbsp rapeseed oil
2 large onions, roughly chopped
150 g chestnut baby button mushrooms
4 cloves garlic, finely grated
2 tbsp vegetable bouillon powder
2 large carrots, cut into chunks
3 sticks celery, chopped
500 g potatoes, cut into chunks
200 g cavolo nero, shredded

Instructions

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Cover the mushrooms in boiling water and leave to soak for . Boil the lentils in a pan with plenty of water for . 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 .
Meanwhile, heat the oil in a large pan and fry the onions for . Stir in the fresh mushrooms and garlic and fry for more. Stir in the lentil mixture and bouillon powder, then add the carrots, celery and potatoes. Cover and cook for , stirring often, until the veg and lentils are tender, topping up the water level if needed.
Remove any tough stalks from the cavolo nero, then add to the pan and cover and cook for more.

Nutrition

Per Serving	% Daily Value
Calories 485 kcal	24.2%
Total Fat 11 g	14.1%
Saturated Fat 1 g	5.0%
Carbohydrates 66 g	24.0%
Dietary Fibre 17 g	60.7%
Sugars 16 g	32.0%
Protein 21 g	42.0%
Sodium 0.4 g	17.4%

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