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Lentil Stew Recipe
|Onions||2 Medium, skinned and sliced|
|Mushrooms||4 Ounce, sliced (100 Grams)|
|Celery stick||2 , trimmed, washed and diced|
|Butter||2 Ounce (50 Grams)|
|Lentils||6 Ounce, washed (175 Grams)|
|Canned tomatoes||8 Ounce (226 Grams Or 1 Can)|
|Vegetable stock/Water||1 Pint (600 Milliliter)|
|Garlic||1 Clove (5 gm), skinned and crushed|
|Salt||1 Teaspoon (Leveled) (5 Milliliter)|
|Freshly ground pepper||To Taste|
|Marmite||1 Teaspoon (Leveled) (5 Milliliter)|
|Mature cheddar cheese||1 Ounce, grated (25 Grams)|
|Fried breadcrumbs||1 Ounce (25 Grams)|
Serving size: Complete recipe
Calories 1543 Calories from Fat 529
% Daily Value*
Total Fat 60 g92.3%
Saturated Fat 36.3 g181.5%
Trans Fat 0 g
Cholesterol 122.2 mg
Sodium 3095.6 mg129%
Total Carbohydrates 190 g63.3%
Dietary Fiber 70.3 g281.1%
Sugars 26.3 g
Protein 69 g138.3%
Vitamin A 69.9% Vitamin C 110.4%
Calcium 38.4% Iron 107%
*Based on a 2000 Calorie diet
Stir in the lentils and mix well to ensure they are well coated with fat.
Add the tomatoes with the juice, stock, garlic, seasoning and Marmite.
Put on the lid and bring to high (15 lb) pressure.
Cook for 15 minutes.
Reduce pressure slowly.
Adjust seasoning and put the mixture into an ovenproof casserole.
Mix together the cheese and crumbs, sprinkle them thickly over the top of the stew and brown under the grill.