Hearty lentil stew

Hearty lentil stew

Core recipe

Serves 4

225g brown lentils

2 onions, peeled and finely chopped

1  vegetable stock cube

4 carrots, trimmed, peeled and chopped

half a butternut squash, peeled, deseeded and chopped

1 sweet potato, peeled and diced

4 small white potatoes, peeled and diced

1 celery stalk, trimmed and chopped

50g fresh garden peas

100g fresh watercress

2 tbsp chopped fresh dill

1 tsp tamari sauce

Soak the lentils in cold water for 20 minutes. Rinse thoroughly and drain.

Place the onions and vegetable stock cube in a saucepan with 750ml water and bring to the boil. Add the lentils, carrots, squash, sweet potato and white potatoes. Bring back to the boil, then lower the heat and simmer for 10 minutes. Add the celery and simmer for a further 5 minutes.

Add the peas, watercress, dill and tamari and serve with salt-free sauerkraut.

Tip

To turn this into a soup for the next day, add more water, extra fresh herbs of your choice, some more stock and blend until smooth