Effortless Lentil Stew (Print Version)

# Ingredients:

01 - Some parsley for topping, if you like.
02 - A small sprinkle of raw cane sugar.
03 - Pinch of salt.
04 - Just a few peppercorns, about a quarter teaspoon.
05 - A quarter teaspoon ground allspice.
06 - Half a bay leaf.
07 - A tablespoon of white wine vinegar.
08 - 160 grams of lentils, the plate kind.
09 - Roughly 1200 ml veggie stock.
10 - A spoonful of canola oil.
11 - One stick of celery.
12 - Two carrots.
13 - 200 grams potatoes.
14 - One onion.

# Instructions:

01 - Take out the spice bag, adjust the flavor using some vinegar and a little sugar, then toss some parsley on if it suits your taste.
02 - Pop all the seasoning into a little tea bag, seal it up, and drop it in. Let everything gently bubble on medium heat for 45 to 60 minutes.
03 - Pour in the broth, stir in the lentils, crank up the heat, and get things boiling.
04 - Fire up some oil, throw in the chopped onion, give it a good sizzle, then add the celery, potatoes, and carrots for a quick fry.
05 - Dice up onion finely, peel and chunk the potatoes and carrots, clean off the celery, and slice everything into bite-sized bits.

# Notes:

01 - Putting your spices in a tea bag means they're easy to take out later.
02 - Cook time runs from 45 to 60 minutes, depending how soft you want it.

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