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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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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