This is a great warming stew I make after a big hike. We’d just got back to the van after a 5hr trek around the Cadair Idris ridge and needed filling up with not a lot of faffing around.

  • 1x red onion – chopped
  • 2x celery stalks – chopped
  • 2x carrots – chopped
  • Garlic & chilli to taste (I go for one clove and half a chilli)
  • 1x tin tomatoes
  • 1 mug veg stock (I love Swiss vegetable bouillon powder by MariGold Health foods – it’s vegan and gluten free).
  • 1x cup red lentils
  • large handful of kale (or any robust green cabbage)
  • Oil
  • One pan
  • Chopping board

Fry the onion, celery and carrots gently in your pan with the lid on to sweat them. Add a tiny bit of water if your gas ring is too hot. (These three form the base so use whatever you have left in the van. Add more or less of each to use up food – I’ve always got some droopy-looking celery that I can’t bear to throw out which is perfect.)

Add the chopped garlic and chilli and stir for a minute. Add the tin of tomatoes and the mug of stock, the lentils and kale. Bring to the boil then leave to simmer gently until your lentils are cooked (about 30mins).

This makes a good, hearty stew for two people (with a bit leftover), or you can add extra veg stock to make it more of a soup for four people.

Andy adds bread & butter to his. I just have an extra helping.