To make this stew vegetarian, use 3-4 chopped courgettes instead.

Ingredients

• 1 onion, peeled and finely chopped
• 2 cloves garlic, peeled and crushed
• 2 stalks celery, trimmed and chopped
• 2 carrots, trimmed and finely chopped
• 2 tablespoons oil
• 400 gram tin tomatoes
• 3¾ cups stock
• 1½ cups brown lentils
• 1 teaspoon ground coriander
• 4-6 fricadel or frankfurters
• ¼ cup chopped parsley

Method

1. Heat the oil in a large saucepan and cook onion, garlic, carrot and celery for 5 minutes. Add the tomatoes and juice, stock lentils and coriander and stock.
2. Cover and simmer for 1 hour, stirring occasionally.
3. Chop the fricadels or frankfurters into 2cm pieces and add to the lentils with the parsley and season with salt and pepper. Cook for a further 15 minutes. Serve hot.

Cooks Tips

- I used home-made chicken stock for this recipe but you can use stock powder 3¾ cups water to 2 teaspoons stock.