Wednesday, 26 September 2012

Stew

One of the things I am now able to do now that I have absolutely no studying to do is cook. Now when I say cook I do not mean grab a ready meal, pop the film and watch it rotate in the microwave, I mean proper cooking, from scratch with fresh ingredients.
Having the time and the inclination means that I am now free to try all the recipes I spotted on Good Food but was always too busy to make. All this spare time to spend cooking has resulted in the new nicknames of Delia (as in Delia Smith) and Nigella (as in Nigella Lawson), the second I am in no way going to complain about. Personally, I'd love to look as hot as Nigella does when I am 52!
Anyways, as I have previously shared a couple of my favourite recipes I felt it about time to share a new personal favourite. It's cheap, it's quick and it's very very simple.

Today's recipe is Carrot, Lentil and Tomato Stew.
You will need:
Olive oil
4 Carrots
1 Onion (chopped)
8oz Red Lentils (washed)
Garlic (to taste)
1/2 teaspoon of salt
1/4 teaspoon black pepper
1 teaspoon thyme
2 teaspoons mild curry powder 
1 tin of chopped tomatoes
500 ml stock (can also be made with a stock cube)

Method:
Chop the onions and carrots then add to a large pan with olive oil in it. Heat slowly until the vegetables soft then add the garlic. Fry together for a few more minutes then add the spices and herbs. Mix together then add the tomatoes, stock and lentils. Mix together and bring to the boil. Once boiled stir, cover and leave to simmer on a low heat for about 30 minutes, or until the lentils have absorbed a large amount of the liquid. Bring back to the boil then serve.
This dish is best served with a plain naan bread.

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