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Lentil Stew

Trusted.Chef's picture
Ingredients
  Onions 2 Medium, skinned and sliced
  Celery stick 2 , trimmed, washed and diced
  Butter 2 Ounce (50 Grams)
  Lentils 6 Ounce, washed (175 Grams)
  Canned tomatoes 8 Ounce (226 Grams Or 1 Can)
  Vegetable stock/Water 1 Pint (600 Milliliter)
  Garlic 1 Clove (5 gm), skinned and crushed
  Salt 1 Teaspoon (Leveled) (5 Milliliter)
  Freshly ground pepper To Taste
  Marmite 1 Teaspoon (Leveled) (5 Milliliter)
  Mature cheddar cheese 1 Ounce, grated (25 Grams)
  Fried breadcrumbs 1 Ounce (25 Grams)
Directions

Fry the onions and celery in the melted butter in the uncovered pressure cooker until lightly browned.
Stir in the lentils and mix well to ensure they are well coated with fat.
Add the tomatoes with the juice, stock, garlic, seasoning and Marmite.
Put on the lid and bring to high (15 lb) pressure.
Cook for 15 minutes.
Reduce pressure slowly.
Adjust seasoning and put the mixture into an ovenproof casserole.
Mix together the cheese and crumbs, sprinkle them thickly over the top of the stew and brown under the grill.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Course: 
Main Dish
Method: 
Mixing
Restriction: 
Vegetarian
Ingredient: 
Lentil
Interest: 
Everyday, Healthy
Preparation Time: 
20 Minutes
Cook Time: 
10 Minutes
Ready In: 
30 Minutes

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