Simple Way to Make Award-winning Vickys Lentil & Vegetable Stew, GF DF EF SF NF

Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to make 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 bit tasty. This is gonna smell and look delicious.

Vickys Lentil & Vegetable Stew, GF DF EF SF NF is one of the most favored of recent trending foods on earth. It is simple, it is fast, it tastes delicious. It’s appreciated by millions every day. Vickys Lentil & Vegetable Stew, GF DF EF SF NF is something which I’ve loved my entire life. They are nice and they look fantastic.

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

Steps 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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