Simple Spanish One-pot Stew

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Place a large saucepan over a low heat and add a touch of oil (or waler).

Step 2

When hot, add the onions, garlic, celery, red (bell) pepper, paprika and cayenne pepper. Sauté the mixture for a couple of minutes.

Step 3

I like to get the spices in nice and early so they are able to roast at the bottom of the pon.

Step 4

Add the potatoes and cauliflower, then pop the lid on.

Step 5

Allow everything to cook for a good 10 minutes, stirring every now and then to make sure nothing is burning.

Step 6

Leaving the lid on is going to create some lovely steam, helping everything cook perfectly.

Step 7

When the potato has softened, cut the lemon in half, squeeze in the juice and then simply throw in the halves.

Step 8

Don't worry, I don't expect you to eat it, while the stew is cooking it's going to release its lovely flavour - remove before serving.

Step 9

Add the bay leaf, lentils, chopped tomatoes and stock and give everything a good stir.

Step 10

Season with a little salt and pepper.

Step 11

Then pop the lid back on and let the stew cook away for 20-25 minutes, making sure you stir every couple of minutes.

Step 12

Once the sauce has thickened and it smells beautiful, serve it up.

Step 13

I serve mine with some vegan sour cream and fresh chopped parsley.