Heart warming winter stew

This is a quick stew to prepare that you can keep on a low heat throughout the day and dip into whenever you are hungry and need warming up. This recipe makes enough for 2 hungry people. 

A splash of oil, I use olive oil

1 large onion, finely chopped

2 garlic, finely chopped

3 large carrots, sliced into 2cm pieces

2 sweet potato, peeled and chopped into large pieces

20g dried mushrooms, porcini or similar

1 cup of red split lentils

1 tablespoon fresh thyme leaves, stalks discarded

8 medium sized sage leaves, finely sliced

1 tablespoon stock powder

1 litre of water plus

Salt to taste

1 large jar, or 2 cans of chickpeas, rinsed well and drained

In a large saucepan heat the oil, add the onions, fry on a medium heat until they start to become translucent

Add the garlic, fry for another 5 minutes then add all other ingredients except the chickpeas

Turn the heat up until the stew starts to bubble, then reduce to a simmer

Cook until the vegetables are soft then remove the mushrooms putting them into a bowl with the chickpeas

Using a hand blender blend the mushrooms and chickpeas to a puree, pour into the pan and mix well

Heat through and your stew is ready