Lentil, Leek and Tarragon Stew with Mashed Potatoes
Nutrition per serving
Calories | 493 kcal |
Protein | 15.5 g |
Carbs | 79.4 g |
Fats | 14.4 g |
Saturated Fat | 5.3 g |
Monounsaturated Fat | 6.7 g |
Polyunsaturated Fat | 1.4 g |
Sugars | 13.5 g |
Fiber | 15 g |
Sodium | 334 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.
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.
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.