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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 minutes
Cook Time 35 minutes
Resting Time 4 hours
Total Time 40 minutes
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
 

  1. Finely slice the leek, chop the garlic & celery. Dice the carrot and parsnip.
  2. Heat 2 Tbsp oil in a large saucepan over a medium heat. Add the leeks and celery and sauté for 5 minutes.
  3. Add the garlic, carrot, celery, parsnips and herb mixture then stir for 5 minutes.
  4. 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.
  5. Serve in bowls with a squeeze of lemon juice.