Vegetable and Lentil Stew

A lovely warming stew that is perfect served with fresh wholemeal bread. 

To make the stew: serves 2 

1 small onion roughly chopped 

1 1/2 carrots roughly chopped

1 corgette roughly chopped 

4 broccoli stems 

1 clove of garlic 

1 chicken or vegetable stock cube 

1 tsp of corn flour 

4 tbsp of red split lentils

A few sprigs of fresh rosemary  

In a large casserole dish fry the onion, carrots and courgette in a little olive oil. When golden add the corn flour, broccoli and garlic. Fry for a few more minutes. Add the stock cube, rosemary and lentils. Deglaze the pan with a little water then continue to cover the vegetables. Cook at 180oc for 30 minutes.