Heartwarming Lentil Stew with Vegan Pepperoni

Ingredients

2 tbsp olive oil

2 spring onions chopped into 1 cm pieces

100g of your favourite mushroom sliced

150g New Way Vegan Pepperoni

200g fresh cherry tomato cut in half ( or use a can) 

100 ml veg stock or water 

1 tin of lentils strained

1 tsp balsamic vinegar (swap to any vinegar or lemon juice)

Coriander and parsley chopped to taste

1 tsp balsamic vinegar

Method

Heat a medium pot for medium to high heat. 

Add olive oil and chopped mushroom and saute for 2-3 minutes until it starts to brown. Then add spring onions and saute for 1-2 minutes.

Add the crumbled pepperoni and saute until you start smelling the spices start to become fragrant roughly 2 minutes.

Add the chopped tomatoes and saute for 3 minutes.

Add water and stock and let it simmer for 7-10 minutes until the tomato breaks down. 

Add lentils and simmer for a few minutes. Add the balsamic vinegar

Take off the heat and add  your fresh herbs and mix it well; check for seasoning

Serve immediately or keep in the fridge for up to 3 days.