Recipes

Vegetable and Lentil Stew

Ingredients

10 Portions

Dried red lentils – washed 150g

Sweet potato – peeled and diced 300g

Carrot – Peeled and diced 300g

Chopped tomato 500g

Tomato puree dash

Onion – diced 200g

Garlic – diced 1 clove

Celery – diced 300g

Salt To taste

Pepper To taste

Olive oil For frying

Mixed herbs pinch

Gravy Powder To thicken slightly

50 Portions

Dried red lentils – washed 750g

Sweet potato – peeled and diced 1.5 kg

Carrot – Peeled and diced 1.5 kg

Chopped tomato 2.5kg

Tomato puree 1 tsp

Onion – diced 1 kg

Garlic – diced 0.5 bulb

Celery – diced 1.5kg

Salt To taste

Pepper To taste

Olive oil For frying

Mixed herbs 1 tbsp

Gravy Powder To thicken slightly

100 Portions

Dried red lentils – washed 1.5 kg

Sweet potato – peeled and diced 3 kg

Carrot – Peeled and diced 3 kg

Chopped tomato 5 kg

Tomato puree 1 tbsp

Onion – diced 2 kg

Garlic – diced 1 bulb

Celery – diced 3 kg

Salt To taste

Pepper To taste

Olive oil For frying

Mixed herbs 2 tbsp

Gravy Powder To thicken slightly

Method

In a heavy bottomed pan add enough oil for frying and heat
Add onion, garlic and dried herbs and cook for 5 minutes
Add carrot, sweet potato and celery, season with salt and pepper, cook for 10 minutes
Add tomato puree and stir well
Add chopped tomatoes
Bring to simmer and cook for 20 minutes
Wash the lentils in cold water
Add to the stew and cook for 30 minutes until lentils and vegetables are tender and well cooked
Lentils absorb water so add more water if necessary
Following the manufacturer’s instructions add a little gravy mix to thicken and darken the sauce slightly

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