Stews that won't make your diet go to pot

Preparation:

1. Heat olive oil in a large pan and gently cook the onion and celery stalks until softened.

2. Add a pint of vegetable stock, tomatoes, peppers, mixed herbs and red lentils. Cover and simmer for 10 minutes.

3. Stir in peas and kidney beans. Cover and simmer for a further 15 minutes.

4. Serve with thick slices of wholemeal bread.

Serves: 4

Nutritional information:
295 calories, 4.6g of fat and 48g carbs per serving.

Source: Body Boost

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