INGREDIENTS
1 large yellow onion, diced
1 stick of celery, diced
1 large carrot, diced
2 garlic cloves, minced
500ml veggie stock (we used 3 stock cubes)
100ml vegan-friendly red wine
400ml passata or tinned tomatoes
3 tbsp tomato puree
2 tbsp vegan Worchester sauce or mushroom ketchup
1 square dark chocolate (optional but great for added flavour)
2 sweet potatoes, cut into small cubes
1 x 250g pouch of Merchant Gourmet Simply Cooked Beluga Lentils
125g pouch Merchant Gourmet Tomatoey French Puy & Green Lentils
1 ½ dried rosemary
1 tsp dried sage
2 bay leaves
1 tsp dried parsley
Salt & pepper
Fresh parsley to garnish
INSTRUCTIONS
1.This recipe couldn’t be simpler, bet a large pot and place on a medium heat with a couple of tbsp oil. Add your onions and garlic and stir for a few minutes whilst they start to brown. Add the carrot and celery and keep stirring for a couple of minutes.
2.Next, add in the veggie stock and tinned tomatoes first, before all your other ingredients. Reduce the heat a little so this is on a slow simmer with the lid on but a slight gap to let a little air out whilst the stew thickens. Cook this for at least an hour – hour 1/2 to really develop the flavours. Serve and enjoy!
