Ella Mills @deliciouslyella is busy. Not only is she an entrepreneur, best-selling author, and founder of plant-based company Deliciously Ella, but she’s a mom to two little girls. To make weeknights a little easier for her family, fridge- or freezer-friendly meals always come in handy — like this comforting, plant-based stew that makes sure everyone gets their protein and veggies. 🍲 Get the recipe below or on our blog (link in bio) !
// INGREDIENTS //
2 tablespoons olive oil
2 shallots, finely diced
2 carrots, finely diced
2 sticks of celery, finely diced
4 cloves garlic, thinly sliced/finely chopped
1 teaspoon dried mixed herbs
2 tablespoons tomato purée
2 bay leaves
1 vegetable stock cube
1 x 400g / 14 oz tin lentils, drained
1 x 400g / 14 oz tin chickpeas, drained
1 x 400g / 14 oz tin chopped tomatoes
1 x 400g / 14 oz tin coconut milk
1 tablespoon maple syrup
1 teaspoon tamari
1 bag spinach (about 200g)
1 bag spinach (about 200g / 7 oz)
pinch of sea salt & black pepper
To serve: 4 servings of pasta, brown rice or baked potatoes
// METHOD //
• Warm the olive oil in a large saucepan or casserole dish set over medium-low heat. Add the shallots, carrots, celery, garlic and pinch of salt; cook for 15–20 minutes until softened.
• Stir in the dried herbs, tomato purée, bay leaves, stock cube, lentils, chickpeas, chopped tomatoes and coconut milk; half fill the empty tomato tin with water and pour this in too. Bring to the boil, then reduce the heat and simmer with the lid off for 25–30 minutes, until reduced by about a third.
• Add the maple syrup and tamari; stir in the spinach until wilted. Taste to check the seasoning and adjust as needed.
• Divide the stew between bowls and serve immediately. This is delicious as it is or served with baked potatoes, brown rice or pasta.
• TIP: This recipe keeps well (the flavor improves over time!); store in an airtight container in the fridge for up to 5 days, or in the freezer for up to 3 months.
#cooking #healthycooking #healthyrecipes