Warming Parsnip, Lentil & Cider Stew

Ingredients

• 500 g parsnips
• 200 g green lentils
• 300 ml dry cider
• 3 carrots
• 1 onion
• 2 clove garlic cloves
• 5 g fresh rosemary
• 1 tbsp wholegrain mustard
• 600 ml vegetable stock
• 2 tbsp vegetable oil

Method

1. 1

   Peel and chop the parsnips and carrots into chunky pieces. Dice the onion. Crush the garlic.

2. 2

   Heat the oil in a large saucepan. Fry the onion for 5 minutes, then add the garlic and rosemary and cook for 2 minutes.

3. 3

   Add the parsnips and carrots and stir to coat.

4. 4

   Pour in the cider and let it bubble for 2 minutes, then add the rinsed lentils and stock.

5. 5

   Bring to the boil, then reduce to a steady simmer and cook for 25 minutes until the lentils and root vegetables are completely tender.

6. 6

   Stir in the wholegrain mustard, season generously and serve with warm crusty bread.