Step-by-Step Guide to Make Award-winning Vickys Lentil & Vegetable Stew, GF DF EF SF NF

Hey everyone, I hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, vickys lentil & vegetable stew, gf df ef sf nf. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Vickys Lentil & Vegetable Stew, GF DF EF SF NF is one of the most favored of current trending foods in the world. It is simple, it is quick, it tastes delicious. It is appreciated by millions every day. Vickys Lentil & Vegetable Stew, GF DF EF SF NF is something which I’ve loved my entire life. They’re fine and they look wonderful.

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

The ingredients needed to make Vickys Lentil & Vegetable Stew, GF DF EF SF NF:

1. Prepare 1 onion, finely chopped
2. Make ready 3 cloves garlic, finely chopped
3. Take 1 yellow bell pepper, finely chopped
4. Make ready 1 large tomato, finely chopped
5. Take 1 & 1/2 tsp smoked paprika
6. Prepare 1 bay leaf
7. Get 2 medium carrots, finely chopped
8. Take 1 large potato, finely chopped
9. Take 250 g (1 & 1/4 cups) dry green or puy lentils, rinsed well
10. Get 720 ml (3 cups) water
11. Get 240 ml (1 cup) vegetable stock
12. Make ready 1 tbsp Worcestershire sauce
13. Make ready to taste Salt & pepper
14. Take 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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