Hellesdon High School

& Sixth Form Centre

Miss Stanley’s Autumn Veggie Stew

A hearty stew for the upcoming Winter months.

Ingredients

2 Onions
2 Red Peppers
1 Sweet Potato
1 Cooking Apple
Garlic
1dl Dried Red Lentils
500ml Veggie Stock
1 Can of Coconut Milk
Salt, Pepper and Paprika to season

Instructions

1. Cut up all veggies
2. Fry off onion in a large casserole dish over a medium heat
3. Add peppers, apple and garlic and mix
4. Add red lentils and stock, put on lid and leave to simmer for 15-20 minutes
5. Place cubed sweet potato onto a baking tray and roast in 180 oven for 10-15mins
6. Reduce heat and add coconut milk and sweet potato chunks
7. Lightly blend so that it still has some chunks
8. Serve with crusty bread, butter and crispy onions and coconut flakes