Gluten-Free Lentil Stew
This warming gluten-free lentil stew is perfect for cold nights and is ready in just 30 minutes.
Prep Time 10 minutes mins
Cook Time 20 minutes mins
- 2 tablespoons olive oil
- 1 onion diced
- 1 clove garlic chopped
- 2 celery sticks diced
- 1 carrot diced
- 2 medium potatoes peeled and diced
- 400 g canned tomatoes
- 1 litre vegetable stock
- 1 bay leaf
- 1 tablespoon thyme
- Salt and Pepper
- 400 g canned brown lentils
- 4 pieces bread gluten-free, crusts removed
Heat oil in a large saucepan over medium-high heat. Add onion, garlic, celery, carrot and potatoes. Sauté for 3 minutes or until onion starts to brown.
Add tomatoes, vegetable stock and herbs. Bring to the boil. Cover and reduce heat. Simmer for 10 minutes or until vegetables are cook.
Puree mixture until a thick soup consistency is achieved. Season to taste. Add lentils and bread cubes.
Simmer for 5 minutes. The bread will begin to break up and thicken the stew. Serve.