Vegan Lentil & Butternut Squash Stew
Bring stock, celery and onions to a boil in a pan.
Add lentils, potatoes, squash, and carrot and simmer for 15 minutes.
Add tamari sauce, peas, watercress and dill.
240g brown lentils, soaked
2 brown onions, chopped
590ml wheat-free vegetable stock
4 carrots, sliced
½ butternut squash, peeled and cut into chunks
1 sweet potato, peeled and cut into chunks
2 white potatoes, peeled and cut into chunks
1 stick of celery, sliced
Handful fresh garden peas
2 tbsp fresh dill
1 tsp tamari sauce