Warming Parsnip, Lentil & Cider Stew
Ingredients
- 500 g parsnips
- 200 g green lentils
- 300 ml dry cider
- 3 carrots
- 1 onion
- 2 garlic cloves
- 5 g fresh rosemary
- 1 tbsp wholegrain mustard
- 600 ml vegetable stock
- 2 tbsp vegetable oil
Nutrition (per serving)
- Calories
- 392 kcal
- Protein
- 15.5 g
- Carbohydrate
- 51.4 g
- of which sugars
- 14.6 g
- Fat
- 8.9 g
- of which saturates
- 0.9 g
- Fibre
- 13.2 g
- Salt
- 1.38 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Peel and chop the parsnips and carrots into chunky pieces. Dice the onion. Crush the garlic.
- 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
Add the parsnips and carrots and stir to coat.
- 4
Pour in the cider and let it bubble for 2 minutes, then add the rinsed lentils and stock.
- 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
Stir in the wholegrain mustard, season generously and serve with warm crusty bread.
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