Lentil and seitan stew with potatoes

Ingredients

For 1 serving

• Lentils40 g
• Seitan120 g
• Potatoes150 g
• Carrots60 g
• Onion40 g
• Chopped tomatoes150 g
• Rosemary2 g
• Extra virgin olive oil1 tablespoon
• Vegetable broth250 g
• Red wine40 ml
• Saltto taste
• Black pepperto taste

Contains: gluten, soy, celery, sulphites,

In season: October – March

Method

1. Cut the seitan into bite-sized pieces of about 2 cm and pat dry with kitchen paper. Chop the onion and carrot; peel the potatoes and cut them into chunks of about 2 cm; rinse the lentils. Heat the vegetable stock.
2. Heat the oil in a saucepan over medium-high heat and brown the seitan for 4–5 minutes, turning, until golden on all sides; lift it out and set aside.
3. In the same pan, over medium heat, soften the onion and carrot for 4 minutes, until tender; add the potatoes and lentils and stir for a minute.
4. Deglaze with the red wine and let it bubble over high heat until you can no longer smell the alcohol; add the chopped tomatoes, the hot stock and the rosemary.
5. Cover and simmer over low heat for 25 minutes, stirring now and then, until the potatoes and lentils are tender and the sauce has thickened.
6. Return the seitan and cook for 5 more minutes, until hot and full of flavour; remove the rosemary sprig and season with salt and pepper.