Good for: A light lunch bursting with flavour Suitable for Vegan Serves 4

Nutrients per serving:

Ingredients

• 3 tbsp olive oil
• 1 carrot, chopped
• 1 stalk celery, chopped
• 2 onions, chopped
• 1 turnip, chopped
• 12 cherry tomatoes, quartered
• 2 garlic cloves, chopped
• 160g baby button mushrooms, halved
• 220g green lentils *
• 2 litres vegetable stock *
• 1 bay leaf
• 1 sprig rosemary
• 4 sprigs thyme
• 1 ½ tbsp ground cinnamon *
• Handful almonds *

* Available at Holland & Barrett

Method

Step 1 Heat the olive oil in a large pan and add the carrot, celery, onion and turnip. Leave to cook until softened, approximately six or seven minutes. Then add the garlic and mushrooms and cook for a further five minutes, stirring occasionally. Step 2 Add the lentils to the pan, before pouring in the stock and adding the baby leaf, rosemary and thyme. Bring the mixture to the boil for a short while, then lower the heat and simmer for 45 minutes. Step 3 Shortly before this time is up, take a second pan and place on a medium heat, frying the almonds in a small splash of olive oil. Pour on the cinnamon as they cook. Then add the cherry tomatoes and stir through until warm. Step 4 Serve up the stew, adding the tomatoes and almonds on top. Shop Food & Drink