Puy lentil winter vegetable stew
A tasty, wintery one-pot wonder of vegetables and herbs cooked with tomatoes and stock, then blended with nutty puy lentils into a rustic soupy stew. vegetables are tender. Transfer to a large bowl and set aside until just warm. While the vegetables are cooling, cook puy lentils in water with seasoning for about 10 to 15 minutes or until tender. Remove the bay leaf and thyme from the cooled vegetables, then in batches transfer to a food processor and blend to a smoothish liquid. Return stew to the saucepan with the lentils, stir well and gently warm the stew. Serve garnished with parsley and some crusty bread on the side.