Turnip Almond and Lentil Stew

2 tbsp olive oil, plus extra for frying the almonds

carrot, chopped
1 stalk 
celery, chopped
onion, chopped
turnip, chopped
garlic cloves, chopped
150g baby button 
mushrooms, halved
green lentils
1.2 l  vegetable stock
bay leaf
1 sprig  rosemary
4 sprigs  thyme
handful  almonds
1 tbsp ground cinnamon
10  cherry tomatoes, quartered

Heat the olive oil in a large pan and fry the carrot, celery, onion and turnip until softened – about five minutes.

  1. Add the garlic and mushrooms. Fry for a further five minutes.
  2. Add the lentils to the pan. Pour over the stock and add the herbs. Bring to the boil, then reduce the heat and simmer for 45 minutes.
  3. Just before the end of the cooking time for the stew, in another pan, fry the almonds in a splash of olive oil with the cinnamon for two minutes.
  4. Add the cherry tomatoes and warm through.
  5. Serve the lentil stew with the almonds and tomatoes.