Lentil and Vegetable Stew

MAIN COURSE
Ingredients
8 ozs 225 gms lentils, soaked overnight and drained
1 pt 600 mls water
2 potatoes, peeled and diced
8 ozs 225 gms courgettes or marrow, cubed
8 ozs 225 gms leeks, sliced
1 stalk of celery, sliced
salt and pepper
1 onion, chopped
oil
2 cloves garlic, crushed
2 Tblsp parsley. chopped
Juice of 2 lemons
Method
Simmer the lentils in the 1 pt 600 mls of water for 1 1/4 hours until almost soft. Add the potatoes, courgettes, leeks and celery. Season to taste and cook for a further 15 minutes until the vegetables are cooked. Add more water if necessary. Only a little fluid should be left.
Fry the onions in the oil until soft. Add the garlic and fry for 2 minutes. Drain and add to the lentils and vegetables together with the parsley and lemon juice. Simmer for a few minutes.
Serve hot or cold.
Will keep for a week in an airtight container in the refrigerator.
Small amounts of leftovers are delicious on a slice of toast as a snack.

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