VEGETABLE STEW

Ingredients:

(makes 01 serving)

• 1 medium onion, finely chopped
• 1 large stick of celery, diced
• 100g potatoes, chopped into 2cm cubes (about 3 heaped cups)
• 100g carrots, diced
• 1 tbsp ground dried sage
• 1 tbsp ground dried rosemary
• 50g uncooked red lentils (soaked for 1 hours if preferred)
• 400ml cups water
• 50g broccoli, cut into small florets
• ½ tsp soy sauce
• 30g spinach (optional)
• Salt & pepper to taste

Method:

• Steam sauté the onion in a small amount of water for 5 minutes on a medium heat. If it begins to stick, just add a bit more water and keep stirring.
• Add the celery, potatoes, carrot, sage, rosemary, lentils and water to the pan and bring to the boil.
• Reduce the heat and cook, covered, for 10 minutes, stirring now and then. The potato should be tender.
• Add the broccoli and cook for a further 10 minutes (or until the lentils have become mush), stirring occasionally.
• Add salt and pepper to taste, and the leafy greens. Cook for 3 more minutes, or until the greens have wilted.
• Serve immediately in bowls. Also, keeps well in the fridge for several days. Reheat when needed.

Nutrition Facts:

• Calories: 373.8Cal
• Protein: 20.5g
• Carbs: 85g
• Fat: 2.4g