Veggie Lentil Stew

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Veggie Lentil Stew

GF | DF | EF | RSF | NF

tablespoon
pot
knife
cutting board

1 cup brown lentils
5 cups bone broth
1 large carrot
1 medium potato
1 red capsicum
1 brown onion
2 cloves of garlic
2 stalks of celery
1 sprig of rosemar
Salt and pepper to taste
1 tbsp olive oil
6 tbsp butter (optional)
1 tbsp apple cider vinegar for soaking

Rinse the lentils and cover with water and one tablespoon of apple cider vinegar. Leave to soak for 4 hours
Peel and chop the carrot and potato into small equal sized pieces. Chop the capsicum and finely dice the onion, celery and garlic
Drain and rinse the lentils and set aside
Preheat a pot over a medium to high heat and add in the olive oil
Once hot add in the onion, garlic and celery and cook until soft
Place the remaining vegetables, lentils and rosemary into the pot and cook for another two minutes
Pour in the broth and bring to a boil over a high heat, then reduce to a gentle simmer for 30 minutes until the lentils and vegetables are cooked
Season to taste and serve with a dollop of butter if desired

Able to be frozen: yes

Age Appropriate: 6 months + if blended. This texture of meal (chunky style puree) can be hard to manoeuvre in the mouth until chewing is well established and can cause excessive gagging, so if not blending, offer once chewing well and pincer grasp established (usually 9 months +).

Recipe for Boob to Food by Jane Houston

Main Course

Mediterranean