Quick Leek and Lentil Stew

This is a lovely wholesome meal that can be cooked in the pressure cooker and uses whatever vegetables you have to hand. It's gluten free, vegan and oil free.

I often put some in jam jars, pop them in the freezer and use them at a later date when I don't feel like cooking. This recipe works well with spaghetti. Of course you can use gluten free spaghetti, available in most good supermarkets.

Preparation time: 5 minutes Cooking time: 30-40 minutes Serves: 4-6

Ingredients:

2 large leeks 2 large carrots 2 sticks of celery 1.5 cups of puy lentils 1 courgette 1 cauliflower stem, chopped 12 baby tomatoes, cut in half 1.3 litres of vegetable stock 1 bay leaf A bunch of parsley, chopped Salt and pepper to taste

1. Wash and peel all the vegetables (unless organic) and chop into 1cm chunks. 2. Add the vegetables to a pressure cooker, along with the lentils, stock and bay leaf. Season according to taste.

Close the lid (according to manufacturers instructions) and bring the pan up to pressure. Once it's pressurized, reduce the heat and cook for 30 minutes. Turn off the heat and allow the cooker to de-pressurize naturally. Serve with spaghetti or pasta and garnish with fresh parsley and top with parmesan cheese or vegan parmesan cheese.

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