Lentil, Leek and Tarragon Stew with Mashed Potatoes

Nutrition per serving

Calories493 kcal
Protein15.5 g
Carbs79.4 g
Fats14.4 g
Saturated Fat5.3 g
Monounsaturated Fat6.7 g
Polyunsaturated Fat1.4 g
Sugars13.5 g
Fiber15 g
Sodium334 mg

Ingredients

Potato, flesh and skin
Onion
Garlic
Leeks, (bulb and lower leaf-portion)
Carrot
Tarragon leaves, fresh
Canned Lentils
Vegetable stock/broth
Whole Milk (3.25% milk fat)
Butter (unsalted)
Olive Oil
Preparations
1. Peel the potatoes and chop into 2cm cubes.

2. Peel/finely slice the onion into half-moon shapes.

3. Peel/finely chop the garlic.

4. Wash the leeks and slice widthways into 1cm rounds.

5. Dice the carrot into ½ cm squares.

Cooking Instructions
1. Cook the potatoes in lightly salted boiling water for about 15 minutes until tender.

2. In a medium pan, heat ½ a tbsp of olive oil over medium-high heat. Add the onion, garlic and carrot and gently cook for 3 minutes until softened. Add the stock, lentils and the leeks. Stir, cover with the lid, cook for 5 minutes, then remove the lid and cook until the sauce reduces and the vegetables have softened. Stir in the tarragon with a pinch of salt (optional) and pepper to taste and remove from heat.

3. Once the potatoes have cooked, drain and return to the pot with 2 tbsp of milk, ½ a tbsp of butter, a pinch of salt (optional) and pepper, then mash.

4. Serve the stew in a bowl on top of the mash.