Preparation time is 15minutes
Cook time is 35minutes
Total time is 45minutes
Serve is for 4 people
Unable to load
Difficulty level: 2 out of 4
15 Ingredients
Number of servings
4
- 2tablespoons olive oil
- 1 onion, finely chopped
- 2 large carrots, peeled, diced
- 2 sticks celery, diced
- 4 cloves garlic, finely chopped
- 200grams button mushrooms, sliced
- 1tablespoons thyme
- 1tablespoons Dijon mustard
- medium sweet potato, peeled, diced (375g)ingredient tip
- 1 cup French black lentils, washedingredient tip
- lemon, finely grated zest and juiced
- 1L vegetable stock
- 150grams baby spinach leaves
- Coconut yoghurt, to serve (optional)
- chilli flakes, to serve (optional)
Nutrition per serving
1550kJ
Protein
17.0grams
Sugars
14.5grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
A hearty one pot wonder, this stew is a tasty vegan meal the whole family will love.
Method
Step 1 of 3
Heat oil in a large saucepan over medium heat. Cook onion, carrot and celery, covered, for 5 mins, until just beginning to soften. Increase heat to high.
Step 2 of 3
Add garlic and mushrooms and cook for 3 mins until fragrant. Add thyme and mustard and stir to combine. Stir through sweet potato, lentils, lemon zest and juice and stock. Bring to the boil. Reduce heat to low and simmer, covered, for 25-30 mins, stirring occasionally, until lentils are tender.
Step 3 of 3
Add spinach leaves, mix well until spinach has wilted. Season with salt and pepper. Serve in bowls topped with a dollop of coconut yoghurt and chilli flakes, if using.
You might also like
Your identity is kept private from the public
Disclaimer
Reviews and recipe photos are submitted by our users and are not endorsed by Woolworths. Woolworths does not represent or warrant the accuracy of any statements, claims or opinions in user content.