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Veggie Lentil Stew

5 from 1 vote
GF | DF | EF | RSF | NF
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Servings: 6 adults
Course: 1 meal a day, BLW, Family Meals, Main Course
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup brown lentils 
  • 5 cup 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 rosemary
  • salt and pepper to taste 
  • 1 tbsp  olive oil 
  • 6 tbsp butter (optional)
  • 1 tbsp apple cider vinegar for soaking 

Equipment

  • 1 pot
  • 1 knife
  • 1 cutting board

Method
 

  1. Rinse the lentils and cover with water and one tablespoon of apple cider vinegar. Leave to soak for 4 hours
  2. Peel and chop the carrot and potato into small equal sized pieces. Chop the capsicum and finely dice the onion, celery and garlic
  3. Drain and rinse the lentils and set aside
  4. Preheat a pot over a medium to high heat and add in the olive oil
  5. Once hot add in the onion, garlic and celery and cook until soft 
  6. Place the remaining vegetables, lentils and rosemary into the pot and cook for another two minutes
  7. 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
  8. Season to taste and serve with a dollop of butter if desired

Notes

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