Vegetable Stew

3 onions, chopped
4 Tblsp oil
1 1/2 lbs 700g mixed root vegetables, prepared and chopped
2 sticks of celery, sliced
2 cloves garlic, crushed
4 tomatoes, skinned and chopped
6ozs 175g red lentils
1 1/2 pts 1Lt vegetable stock
2 tsp ground coriander
2 tsp ground cumin
1 Tblsp lemon juice
salt and pepper
Fry half the onion in half the oil for 5 minutes. Add the rest of the vegetables and lentils. Fry for 5 minutes stirring all the time. Add the stock, simmer gently uncovered until the lentils and vegetables are tender, about 30 minutes. Fry the rest of the onion, coriander and cumin in the remaining oil for 10 minutes. Add to the lentil mixture along with the lemon juice and salt and pepper to taste.
Serve with baked potatoes or rice.
Serves 4 people.
This dish freezes well. When serving a frozen dish, while defrosting, fry a few appropriate fresh vegetables to add to the dish. this enhances the flavours. Add to the stew and heat all together.


About heatherlamont

I was brought up in the Belgium Congo (DRC). Trained as a nurse and midwife in England with tropical diseases from Liverpool University. Married Tony Lamont in Rhodesia (Zimbabwe). Lived in England for 20 years. Wrote GOURMET VEGAN published by Gollancz. Moved to Australia in 1995. Tony and I now live on a farm in Queensland Australia.
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