Lentil Stew

Ingredients

• 250g brown lentils


• 1 small stick of chopped celery


• 1 small sliced leek


• 1 medium-sized sliced carrot


• 1 bay leaf


• handful of thyme


• vegetable stock powder


• 2 medium cubed potatoes




Method

In a medium-sized pot, bring the lentils to a rapid boil in plenty of cold water. Take off the scum that will rise after a few minutes, then turn pot down to a gentle simmer. Add celery, leek, carrot, bay leaf, thyme and a tablespoon of vegetable stock powder. Simmer for 15-20 minutes, then add the cubed potatoes. Simmer until potatoes are cooked, then season to taste with salt, pepper and maybe more vegetable stock powder. At this stage try to remove the stalks of thyme if using fresh thyme. Turn off the heat and let it sit for 5 minutes. Serve.