Ingredients

The following ingredients have 4 Servings
  • 2 tbsp olive oil, plus extra for frying the almonds
  • 1 carrot, chopped
  • 1 stalk celery, chopped
  • 1 onion, chopped
  • 1 turnip, chopped
  • 2 garlic cloves, chopped
  • 150g/5½oz baby button mushrooms, halved
  • 250g/9oz green lentils
  • 1.2 litres/2 pints vegetable stock
  • 1 bay leaf
  • 1 sprig rosemary
  • 4 sprigs thyme
  • handful almonds
  • 1 tbsp ground cinnamon
  • 10 cherry tomatoes, quartered

Instruction

  • Heat the olive oil in a large pan and fry the carrot, celery, onion and turnip until softened – about five minutes.
  • Add the garlic and mushrooms. Fry for a further five minutes.
  • Add the lentils to the pan. Pour over the stock and add the herbs. Bring to the boil, then reduce the heat and simmer for 45 minutes.
  • Just before the end of the cooking time for the stew, in another pan, fry the almonds in a splash of olive oil with the cinnamon for two minutes.
  • Add the cherry tomatoes and warm through.
  • Serve the lentil stew with the almonds and tomatoes.