Lentil and Carrot Stew

Here in Exeter, freshers' week is coming to an end and it's definitely been better the second time around. So, for any freshers reading this who have had a disappointing one - don't judge what's to come by it!

This recipe is delicious and full of good stuff to make you feel better about yourself after a week of heavy drinking (it's definitely been one of them). Lentils are packed full of protein and the sweet potato gives you healthy carbs. This is definitely one where it's worth peeling and cutting everything before you begin to avoid burning things. About half an hour preparation time is needed in total.

Ingredients: This serves 4-5 people or one for several days. Keep it in the big saucepan with a lid on it in the fridge (allowing it to completely cool first) and heat up portions in the microwave until piping hot. 

• 200g or 7oz of puy or green lentils. Check on the packet that they're ones you cook for 15-20 minutes as they can vary.
• 1 stock cube - vegetable or chicken.
• 100g or 4 oz (ish) of mushrooms finely chopped.
• 1-2 carrot(s) peeled and grated.
• 1 can of chopped tomatoes (make sure it's just plain tomatoes in tomato juice, without added salt etc.)
• 1 onion, chopped.
• 1 pepper, chopped.
• Half to 1(depending on how big) sweet potato, peeled and cut into fairly small chunks.

Recipe:

• Place the lentils in a large pan (this is where the casserole dish comes in handy - see our Kitting out your Kitchen blog post for an example) and cover with cold water. Crumble in the stock cube and set over a medium-high heat to simmer. When it's boiling, set your timer to 20 minutes.

Crumble crumble

• Once you've done that, fry the onion, pepper and sweet potato in a dash of olive oil over a medium-high heat until the onion is soft.
• If at any point the lentils look like they're boiling dry, add some water from the kettle, but not too soon before adding the tomatoes because otherwise it'll be too wet.
• Add the mushrooms and fry until they're soft. 

Frying 

• Stir this mixture into the lentils and simmer for about 5 minutes before adding the chopped tomatoes and grated carrot.
• Now you season, season, season. Add a pinch of salt, a twist of pepper and a shake of dried herbs. If you've got any fresh herbs - chuck them in too. Taste it and adjust until it's just right. If you've got any tomato ketchup, a squeeze of that doesn't go amiss either.
• Cover, and cook for the remaining time on the timer. The lentils are done when they're tender but not mushy.

Done! 

I normally serve this with some boiled fresh veg such as celery, courgette and peas (chuck them in slightly salted boiling water for 8-10 minutes and the peas for 5 minutes) and some brown rice for extra carbs if I'm hungry/need it. It may not look so appetising after the first day as the lentils are brown by nature, but if you heat it up it's still perfectly good and tasty.

Complimentary Tune: Boom Clap - Charlie XCX

Tip of the day: Get a lamp/fairy lights for your room - believe me it can turn a horribly lit uni room into a warm and cosy-feeling space so easily. It makes all the difference in the world!