Roasted Root Vegetable & Lentil Stew

• Time: 55 minutes (Prep 10 mins | Cook 45 mins)
• Difficulty: Easy
• Serves: 4

Ingredients

• 2 carrots, chopped
• 2 parsnips, chopped
• 2 potatoes, cubed
• 1 onion, diced
• 2 garlic cloves
• 1 cup dried green or brown lentils
• 1 tin chopped tomatoes
• 1 tsp smoked paprika
• 1 tsp thyme
• Salt and pepper
• 1L vegetable stock

Method

1. Preheat the oven to 200°C. Spread the carrots, parsnips and potatoes on a baking tray, drizzle with a little oil, and roast for 20-25 minutes until golden.
2. Meanwhile, in a large pot, sauté the onion and garlic over a medium heat until softened.
3. Add the lentils, chopped tomatoes, smoked paprika, thyme and vegetable stock. Stir to combine.
4. Bring to the boil, then reduce the heat and simmer for 25 minutes, or until the lentils are tender.
5. Stir in the roasted vegetables, season with salt and pepper to taste, and serve.