Vege and Lentil Stew

GF, DF , V and RSF - serves 4

Ingredients:

• 1 can organic brown lentils

• 1 red capsicum diced

• 2 stalks of celery diced

• 1 medium carrot diced

• 1 onion diced

• 2 garlic cloves finely diced

• 1 cup passata

• 1/2 cup water

• 1 can diced tomatoes

• 1 tbsp rosemary

• 1/2 tbsp fennel

• Salt and pepper

• Bed of greens to serve

• Greek yoghurt or coconut sour cream to serve

Method:

1. In a heated frypan, add the onion, galic, rosemary, fennel and 1 tbsp coconut oil. Saute for 3 minutes.

2. Add in the celery, carrot, capsicum and cook for a further 6 minutes.

3. Now add in the passata, diced tomatoes, water and lentils and bring to a simmer. Cooking for 5 minutes.

4. Once done add your greens to a bowl and scoop over the lentil stew. Top with a dollap of yoghurt.

5. I like to add some fresh diced tomato, cucumber and avocado to mine.