Vegan Stew Recipe | olivemagazine

Ingredients

• 100g green lentils rinsed
• 3 echalion shallots sliced
• 2 tbsp olive oil
• 2 cloves garlic sliced
• 1 leek trimmed and sliced into 1cm pieces
• 2 sticks celery trimmed and sliced into 1cm pieces
• 1 bulb fennel trimmed and sliced
• 1 courgette cut into bite-sized pieces
• 800ml vegetable stock
• 100g orzo
• 150g cherry tomatoes
• 1 bay leaf
• chopped to make 2 tbsp flat-leaf parsley
• chopped to make 1 tbsp tarragon
• to serve extra-virgin olive oil
• to serve crusty bread