Hey everyone, I hope you’re having an amazing day today. Today, we’re going to prepare a special dish, vickys lentil & vegetable stew, gf df ef sf nf. It is one of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.

Vickys Lentil & Vegetable Stew, GF DF EF SF NF is one of the most favored of recent trending meals in the world. It’s appreciated by millions every day. It’s simple, it is fast, it tastes yummy. Vickys Lentil & Vegetable Stew, GF DF EF SF NF is something that I’ve loved my entire life. They are nice and they look wonderful.

To get started with this particular 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 it.

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

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