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
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1) Cover the mushrooms in boiling water and leave to soak for 10 mins.
2) Boil the lentils in a pan with plenty of water for 10 mins. 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 20 mins.
3) Meanwhile, heat the oil in a large pan and fry the onions for 5 mins. Stir in the fresh mushrooms and garlic and fry for 5 mins more. Stir in the lentil mixture and bouillon powder, then add the carrots, celery and potatoes.
4) Cover and cook for 20 mins, stirring often, until the veg and lentils are tender, topping up the water level if needed.
5) Remove any tough stalks from the cabbage then add to the pan and cover and cook for 5 mins more.
Will keep in the fridge for two to three days. Reheat in a pan until hot.
Or freeze for a hearty soup another day.
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40g dried porcini mushrooms, roughly chopped (optional)
200g dried brown lentils (or any type of lentil)
1 ½ tbsp chopped rosemary
3 tbsp oil
2 large onions, roughly chopped
4 garlic cloves, finely grated
2 tbsp vegetable bouillon powder or any type of stock
2 large carrots (350g), cut into chunks
3 celery sticks (165g), chopped
500g potatoes, cut into chunks
200g cabbage, shredded
Recipe from: BBC Good Food