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 carrots2 carrots, chopped, parsnips2 parsnips, chopped and potatoes2 potatoes, cubed 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 onion1 onion, diced and garlic2 garlic cloves over a medium heat until softened.
3. Add the lentils1 cup dried green or brown lentils, chopped tomatoes1 tin chopped tomatoes, smoked paprika1 tsp smoked paprika, thyme1 tsp thyme and vegetable stock1L vegetable stock. Stir to combine.
4. Bring to the boil, then reduce the heat and simmer for 25 minutes, or until the lentils1 cup dried green or brown lentils are tender.
5. Stir in the roasted vegetables, season with salt and pepper to taste, and serve.