This hearty vegetarian stew is perfect for winter - it's packed with veggies, giving it flavour and goodness, and it's super filling too. If you're not a veggie, you can add some bacon or strips of stewing beef.
- 4 carrots
- 3 celery stalks
- 2 onion
- 5 garlic cloves
- 1 litre vegetable (or chicken) stock
- 1 x 400g tin tomatoes
- 1 x 400g tin lentils of choice, drained
- 300g cooked, peeled chestnuts
- Salt and pepper
- 1 tbsp. mixed dried herbs
- 1 tbsp. tomato puree
- 1 tbsp. each butter and oil
Finely dice the onions, carrots and celery stalks. Heat oil and butter in a large heavy-bottomed saucepan. Add the onions, carrots and celery stalks and fry for 15-20 minutes until golden brown and softened. Add the tomato puree, stir and cook for 2-3 minutes. Mince the garlic cloves and add to the pan and cook for 3-4 minutes over a low heat.
Add the stock and tomatoes, stir well and simmer for 30 minutes. Stir in the herbs, chestnuts and lentils and season to taste, then simmer for a further hour until the chestnuts are softened.