Vickys Lentil & Vegetable Stew, GF DF EF SF NF
Vickys Lentil & Vegetable Stew, GF DF EF SF NF

Hello everybody, it is me, Dave, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, vickys lentil & vegetable stew, gf df ef sf nf. One of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Vickys Lentil & Vegetable Stew, GF DF EF SF NF is one of the most popular of recent trending foods in the world. It is appreciated by millions daily. It’s easy, it is fast, it tastes delicious. They are fine and they look wonderful. Vickys Lentil & Vegetable Stew, GF DF EF SF NF is something that I’ve loved my whole life.

To get started with this particular recipe, we must first prepare a few components. You can cook vickys lentil & vegetable stew, gf df ef sf nf using 14 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make Vickys Lentil & Vegetable Stew, GF DF EF SF NF:
  1. Prepare 1 onion, finely chopped
  2. Get 3 cloves garlic, finely chopped
  3. Prepare 1 yellow bell pepper, finely chopped
  4. Prepare 1 large tomato, finely chopped
  5. Make ready 1 & 1/2 tsp smoked paprika
  6. Take 1 bay leaf
  7. Get 2 medium carrots, finely chopped
  8. Take 1 large potato, finely chopped
  9. Make ready 250 g (1 & 1/4 cups) dry green or puy lentils, rinsed well
  10. Prepare 720 ml (3 cups) water
  11. Make ready 240 ml (1 cup) vegetable stock
  12. Take 1 tbsp Worcestershire sauce
  13. Get to taste Salt & pepper
  14. Prepare Freshly chopped parsley to garnish
Instructions to make Vickys Lentil & Vegetable Stew, GF DF EF SF NF:
  1. Put the chopped onion, garlic, pepper and tomato in a large pan over a medium heat with a splash of water
  2. Let cook down until soft adding more water if required but let the water cook off before moving onto the next step
  3. Add in the paprika and bay leaf and stir into the softened veggies for 2 minutes
  4. Add the carrot, potatoes, lentils, water and stock then bring to the boil
  5. Turn down to low and let simmer gently, uncovered for 30 minutes or until the lentils are soft and creamy. The pan shouldn't boil dry at any time
  6. When done, remove the bay leaf and stir in the Worcestershire sauce. Season with salt & pepper to taste
  7. Nice served with crusty garlic bread and chopped parsley
  8. Stew will thicken on standing and can be frozen into portions once fully cooled. Just defrost well and reheat with a splash extra water

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