Lentil Stew
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Inspired by a delicious stew we had at Can Muson in Ibiza we set out to make our own, helped by this recipe from Harvest Kitchen.
Serves 4-6
You’ll need a large saucepan.
Ingredients (when in italics available from the van)
4 tablespoons Olive Oil (approx 29p)
1 onion, chopped
1 celery stalk, chopped
2 leeks, chopped
4 cloves garlic, minced
bunch of kale or spinach, chopped
3 potatoes, cut into small chunks
2 carrots, chopped
1 can chopped tomatoes
1 litre vegetable stock (approx 14p)
500 ml water
400g dark speckled lentils (approx £2)
1 teaspoon cumin (approx 8p)
salt and pepper to taste
Total cost from Incredible Bulk approx £2.51
Method
Rinse lentils and set to one side.
Heat oil in large saucepan and stir in onions, celery, and leeks and cook for about 4 to 5 minutes until soft. Add garlic and cumin and cook for another minute or two. Add the remaining ingredients; lentils, kale, potatoes, carrots, canned tomatoes, vegetable broth, water and seasoning. Bring to a boil, then cover, and let simmer on medium-low heat for about 30-45 minutes until lentils are tender and vegetables are just fork tender.
Taste and add extra seasoning if needed. Serve!
Zero Waste Tips
Look to buy your veggies plastic free from your local greengrocer or grower. You can also use up any veggies you have leftover in the fridge - courgettes, spinach, parsnip etc would all work well!
Buy lentils, stock, spices and oil from refill shop to avoid single use packaging.
Any leftovers can be stored in fridge or frozen to avoid food waste.