Savoury Lentil & Bean Stew

Ingredients

• 4 large carrots chopped
• 3 stalks celery sliced
• 250 g pack chestnut mushroom chopped
• 1 tsp cornflour plus a little warm water
• 400 g green lentils canned tinned
• 1 tbsp thyme leaves dried
• 2 large cloves garlic crushed
• 3 tbsp hp brown sauce 
• 400 g kidney beans canned tinned
• 1  leek sliced
• 2 tbsp mustard seeds 
• 1 tbsp olive oil 
• 1  onion chopped
• 4 servings grinding of salt and pepper good
• 3 tbsp tomato purée 
• 1  knorr vegetable stock pot 

Equipment

• frying pan
• pot
• measuring cup

Directions

1. Heat the oil in a large heavy bottomed pan and add the mustard seeds. Leave them for a couple of minutes until they start making popping sounds, then add the onion, leek, celery and garlic.
2. Saute until soft.
3. Add the carrots, pop the lid on and leave to cook gently for 5 minutes.
4. Add the mushrooms, kidney beans, lentils and thyme. Cover again and allow to cook for a further 5 minutes, stirring occasionally.
5. Add the stock pot to a measuring jug and top up with boiling water to the 400ml mark. Stir well until dissolved and then add to the pan, along with the HP sauce and tomato puree.
6. Add a little water to the cornflour, to make a runny paste.
7. Add this to the pot and stir well. This will help to thicken the gravy.
8. Cover the pot and leave to simmer gently for 30 minutes until the vegetables are tender and the gravy is thick.
9. Enjoy!