Lentil and Vegetable Stew

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
2 cloves garlic, crushed
2 Tblsp parsley. chopped
Juice of 2 lemons
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.


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.
This entry was posted in Main course and tagged , , , . Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s