Autumn vegetable stew with cheese
| Recipe By: | Phillippa Cheifitz |
| Serves: | 4 |
| Cooking Time: | 45 minutes |
| Prep Time: | 20 minutes |
Ingredients
- 2 to 3 Tbsp olive oil, to drizzle
- 1 onion, thinly sliced
- 300 g leeks, washed and chopped
- 2 sticks celery, thinly sliced
- 5 garlic cloves, finely chopped
- 500g pumpkin, peeled and cut into chunks
- 250g parsnip or sweet potato, peeled and cut into chunks
- 250g carrot, peeled and cut into chunks
- freshly ground black pepper, to taste
- sea salt, to taste
- 250ml vegetable stock
- 1 400g tin Italian tomatoes in juice, blended
- 1 400g tin lentils, drained and rinsed
- 1/2 tsp dried oregano
- 2 to 3 Tbsp Italian parsley, roughly chopped
- 1 bay leaf
- 125g cheese, thinly sliced (try a mix of crottin, mozzarella and camembert)
- crisp lettuce salad, for serving
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
- Heat the olive oil in a suitable casserole.
- Add the onion, leek and celery, and gently cook until soft and wilted.
- Stir in the garlic. Add the vegetable chunks then stir. Season to taste.
- Add the stock, tomato, lentils and herbs. Bring to a simmer and then cover.
- Gently cook for 30 minutes, or until the vegetables are tender.
- Adjust the seasoning.
- Top with the sliced cheese then slide under a hot grill for a few minutes, until the cheese has melted.
- Serve with the crisp lettuce salad on the side.
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