Vegetable and Lentil Stew with Bubble and Squeak Mash

Ingredients

Puy lentils

500g

Onion (diced)

1

Celery (thinly sliced)

½

Leek (thinly sliced)

1

Carrot large (diced)

1

Swede (small) (diced)

½

Thyme

1tsp

Parsnip (large) (diced)

1

Black pepper

pinch

Boiling Water

500ml

Gravy granules

To thicken

Tomato puree

2 tsps

Bayleaf

2

Bubble and squeak mash

Potatoes

1kg

Cabbage

1 small

Sprouts

150g

Butter / margarine

80g

Method

1. Rinse the lentils in cold water, drain thoroughly.

2. Fry off the vegetables in a deep based pan then add the thyme, and bay leaf. Fry for approximately 15 minutes.

3. Add the water, lentils and tomato puree and bring to a simmer until the vegetables and lentils are soft.

4. Gently remove the bay leaves.

5. Stir in the gravy granules to thicken the stew.

6. Serve with a bubble and squeak mash.

Bubble and squeak mash

1. Boil the potatoes in a large pan of water with the cabbage and sprouts.

2. Drain the potatoes, sprouts and cabbage in a colander and mash together with the butter.

Food Safety, and Health & Safety Tips

Remember -all cooking appliances vary in performance, these cooking instructions are guidelines only.