Hearty Vegetable Stew

In a large pot, heat the oil over medium heat. Add in the onion and garlic and fry for 2-3 minutes or until golden and fragrant.
Add in the tomato paste, paprika and thyme and fry for 1 minute.
Pour in the stock and add in the celery, carrots, potatoes, mushrooms, lentils, peas, rosemary and bay leaves. Bring to a boil, stir well then pop the lid on and simmer for 30-40 minutes or until vegetables are tender.
Remove the lid, taste and season if needed. Whisk together the cornstarch and water in a separate small bowl then pour into the stew (you can skip this step if it’s already thick enough for your liking). Simmer for another minute until thickened.
Ladle into a bowl, garnish and serve!

To enhance your bowl, garnish with freshly cracked black pepper and finely chopped parsley

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