Ella's Family Veggie Stew by @deliciouslyella

1h5

4 servings

🫒

2 tbsp

Olive oil

🧅

2

Shallot

🥕

2

Carrot

🥬

2 stalks

Celery

🧄

4 cloves

Garlic

🌿

1 tsp

Mixed dried herbs

🍅

2 tbsp

Tomato puree

🌿

2 leaves

Bay leaf

🍲

1

Vegetable stock cube

🫘

400 g

Lentils

🫘

400 g

Chickpeas

🍅

400 g

Tomatoes

🥥

400 ml

Coconut milk

💧

Water

🍁

1 tbsp

Maple syrup

🥢

1 tsp

Tamari

🥬

Spinach

🧂

Sea salt

⚫

Black pepper

  1. Warm
    • Olive oil

    Warm the olive oil in a large saucepan or casserole dish over medium-low heat.

  2. Add
    • Shallot
    • Carrot
    • Celery

    Add the shallots, carrots, celery, garlic and a pinch of salt; cook for 15-20 minutes until softened.

  3. Stir
    • Mixed dried herbs
    • Tomato puree
    • Lentils

    Stir in the dried herbs, tomato puree, bay leaves, stock cube, lentils, chickpeas, chopped tomatoes and coconut milk.

  4. Fill
    • Water
    • Tomatoes

    Half fill the empty tomato tin with water and pour this in too.

  5. Boil

    Bring to the boil, then reduce the heat and simmer with the lid off for 25-30 minutes, until reduced by about a third.

  6. Add
    • Maple syrup
    • Tamari

    Add the maple syrup and tamari.

  7. Stir
    • Spinach

    Stir in the spinach until wilted.

  8. Step
    • Sea salt

    Taste to check the seasoning and adjust as needed.

  9. Divide

    Divide the stew between bowls and serve immediately.

Ella's Family Veggie Stew by @deliciouslyella

1h5

4 servings

🫒

2 tbsp

Olive oil

🧅

2

Shallot

🥕

2

Carrot

🥬

2 stalks

Celery

🧄

4 cloves

Garlic

🌿

1 tsp

Mixed dried herbs

🍅

2 tbsp

Tomato puree

🌿

2 leaves

Bay leaf

🍲

1

Vegetable stock cube

🫘

400 g

Lentils

🫘

400 g

Chickpeas

🍅

400 g

Tomatoes

🥥

400 ml

Coconut milk

💧

Water

🍁

1 tbsp

Maple syrup

🥢

1 tsp

Tamari

🥬

Spinach

🧂

Sea salt

⚫

Black pepper

Preparation Steps

  1. Step 1/9

    Warm the olive oil in a large saucepan or casserole dish over medium-low heat.

    🫒Olive oil
    Saucepan or casserole dish

  2. Step 2/9

    Add the shallots, carrots, celery, garlic and a pinch of salt; cook for 15-20 minutes until softened.

    🧅Shallot
    🥕Carrot
    🥬Celery
    🧄Garlic
    🧂Sea salt
    Saucepan or casserole dish
    🥄Wooden spoon

  3. Step 3/9

    Stir in the dried herbs, tomato puree, bay leaves, stock cube, lentils, chickpeas, chopped tomatoes and coconut milk.

    🌿Mixed dried herbs
    🍅Tomato puree
    🌿Bay leaf
    🍲Vegetable stock cube
    🫘Lentils
    🫘Chickpeas
    🍅Chopped tomatoes
    🥥Coconut milk
    Saucepan or casserole dish
    🥄Wooden spoon

  4. Step 4/9

    Half fill the empty tomato tin with water and pour this in too.

    💧Water
    Saucepan or casserole dish

  5. Step 5/9

    Bring to the boil, then reduce the heat and simmer with the lid off for 25-30 minutes, until reduced by about a third.

    Saucepan or casserole dish

  6. Step 6/9

    Add the maple syrup and tamari.

    🍁Maple syrup
    🥢Tamari
    Saucepan or casserole dish
    🥄Wooden spoon

  7. Step 7/9

    Stir in the spinach until wilted.

    🥬Spinach
    Saucepan or casserole dish
    🥄Wooden spoon

  8. Step 8/9

    Taste to check the seasoning and adjust as needed.

    🧂Sea salt
    ⚫Black pepper
    Saucepan or casserole dish

  9. Step 9/9

    Divide the stew between bowls and serve immediately.

    🥣Bowls
    🥄Ladle

Composition

Ingredients

Types

Oil, Vegetables, Spices, Condiments, Legumes, Plant-based milk, Liquids, Sweeteners

Ingredients

Olive oil, Shallot, Carrot, Celery, Garlic, Mixed dried herbs, Tomato puree, Bay leaf, Vegetable stock cube, Lentils, Chickpeas, Tomatoes, Coconut milk, Water, Maple syrup, Tamari, Spinach, Sea salt, Black pepper

Notes

Shallot (finely diced), Carrot (finely diced), Celery (finely diced), Garlic (thinly sliced or finely chopped), Lentils (canned, drained and rinsed), Chickpeas (canned, drained and rinsed), Tomatoes (canned, chopped), Coconut milk (tinned), Water (half fill the empty tomato tin with water), Spinach (1 bag spinach)

Allergens

Celery, Soy

Dietetics

Dietary regimen

Vegetarian, Pescatarian, Egg-Free, Nut-Free

Calories

430 kcal

Macro nutrients

Protein: 14g, Carbohydrates: 45g, Fat: 22g, Fiber: 12g, Sugars: 11g

Nutritional Information

Minerals

Iron: 4mg, Potassium: 700mg, Magnesium: 80mg, Calcium: 100mg, Sodium: 780mg

Vitamins

Vitamin A: 350µg, Vitamin C: 20mg, Vitamin K: 160µg, Folate: 110µg

Preparation

Time Information

Preparation

15 minutes

Cooking

50 minutes

Overall

1 hour 5 minutes

Difficulty

Level

Easy (1/4)

Steps

9 steps

Equipments

Utensils

Saucepan or casserole dish, Wooden spoon, Ladle, Bowls

Appliances

to inform

Type

Type

Type Of Dish

Main Course, Soup

Occasions

Everyday Meal, Meal Prep, Batch Cooking

Origin

Source

Platform

instagram

Original Creator

@deliciouslyella

Origin

Cuisine

British

Geographic

United Kingdom, Europe

Various

Aspect

Texture

Chunky, Saucy, Creamy

Flavors

Savory, Earthy, Slightly Sweet, Umami

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

fridge : up to 3-4 days (store in an airtight container once cooled), freezer : up to 3 months (cool completely before freezing,store in freezer-safe container or bag,thaw in fridge overnight before reheating)