Name: Italian lentil and parsnip stew
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Ingredients: 2 Tbsp olive oil; 1 large or 2 small leeks; 2 garlic cloves; 4 celery sticks; 2 parsnips (peeled); 1 carrot; 150 g dried green or brown lentils; ½ tsp crushed chillies (optional); 1 tsp Italian dried herb mixture; 2 Tbsp tomato purée; 1 litre vegetable stock; 2 large handful of sliced cabbage (curly kale, Cavolo nero or Savoy cabbage); 1 lemon

Italian lentil and parsnip stew

During the cold winter months hearty stews and soups are very comforting and warming. This vegan Italian lentil and parsnip stew is super healthy too. Serve it with garlic bread or fresh crusty rolls.

Print Recipe

Prep Time 5

Cook Time 35

Resting Time 4

Total Time 40

Servings: 4 people

Cuisine: Italian

Calories: 1234

Ingredients Method

Ingredients

2 Tbsp olive oil
1 large or 2 small leeks
2 garlic cloves
4 celery sticks
2 parsnips peeled
1 carrot
150 g dried green or brown lentils
½ tsp crushed chillies optional
1 tsp Italian dried herb mixture
2 Tbsp tomato purée
1 litre vegetable stock
2 large handful of sliced cabbage curly kale, Cavolo nero or Savoy cabbage
1 lemon

Method

Finely slice the leek, chop the garlic & celery. Dice the carrot and parsnip.
Heat 2 Tbsp oil in a large saucepan over a medium heat. Add the leeks and celery and sauté for 5 minutes.
Add the garlic, carrot, celery, parsnips and herb mixture then stir for 5 minutes.
Add the lentils, tomato purée and chilli flakes, stir for a few seconds, then add the stock. Bring to the boil, cover and simmer over a low heat for 25-30 minutes, or until the lentils have softened. Stir in the cabbage and cook for 5 minutes. Taste and season, if needed.
Serve in bowls with a squeeze of lemon juice.

Italian lentil and parsnip stew

Ingredients

Method

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