How to make spicy root vegetable and lentil one-pot


January can be a bit of a miserable month. When it’s wet and windy outside and Christmas is just a memory, sometimes all you want after work is a warm home and some delicious food to cosy up with.

This is the perfect recipe for those nights – a warming one-pot casserole (or stew, depending on how runny you like it) with loads of spicy flavour and wholesome seasonal veg. The lentils bulk it out, add moreish taste and hearty texture. Matt loves his with a dollop of plain yoghurt sprinkled with paprika, but tomato ketchup or balsamic vinegar would also go well with this dish. One thing is a must – a good chunk of wholemeal bread for dipping and mopping up every last bit.

Ingredients

(makes four servings)
4 carrots
4 parsnips
1 swede
1 large brown onion
100g dried red lentils, rinsed
1 vegetable stock cube
1 clove of garlic, crushed
1 tbsp tomato puree
2 tsp dark soy sauce
3 bay leaves
3 tsp dried mixed herbs
3 tsp curry powder
Ground black pepper and salt
Plain flour

Method

choppedveg1. Peel and roughly chop all of the vegetables.

2. In a large saucepan or casserole pot, lightly fry the onion on a medium heat for four minutes or until brown. Toss in the chopped vegetables and garlic, stirring every 30 seconds to stop them from sticking to the bottom of the pan. Keep this up for about four minutes.

3. While the vegetables are cooking, dissolve the stock cube in a pint jug of boiled water. Add the tomato puree, soy sauce, bay leaves, mixed herbs, curry powder, salt and pepper to the stock and stir.

4. Pour the stock mixture and lentils into the saucepan and stir to combine. Bring the stew to a boil then turn it down to a low to medium heat. Allow it to simmer for around 25 minutes, stirring occasionally.

cooking5. After simmering, the vegetables and lentils will be soft and full of stocky flavour. If you want to make the consistency thicker, sieve a tablespoon of plain flour into the saucepan, stir and continue to simmer for three minutes. If it’s still not as thick as you’d like, just repeat this step. To thin down the stew, add a small amount of boiled water and allow to cook for three minutes. Serve in big bowls with warm bread for dipping. Don’t forget to fish out the bay leaves (they’re not edible!).

We hope you enjoy this winter warmer as much as we do, especially if you’re embarking on the Veganuary challenge! Let us know if you have any suggestions for other delicious wintery recipes – we’d love to try them out and share them here on the blog.

Amy sig

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