Chilli lentil, mushroom and pepper stew with stilton and cranberry

DSC_2169This week, I have felt like eating lighter, which usually happens when the temperature rises and I prepared a quick and easy lentil stew with some vegetables I had lying around the fridge.

I vigorously boiled about a cup of lentils in enough water to cover them, with a stock cube and some chilli flakes. I then added a chopped onion and chopped mushroom, capsicum pepper, spring onion and coriander and let the stew simmer and reduce for about 20 mins.

Once complete, I crumbled stilton and cranberry cheese over the top for a nice sweet/ savoury contrast.

I ❤ the versatility of lentils!



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