Autumn Veg and Lentil Stew
A comforting lentil stew that’s perfect to cosy up on chilly winter evenings. Chunky root vegetables and green lentils served with garlic-rubbed bread to catch all the rich and flavourful juices of this warming vegan recipe.
Substitutes:
- No pumpkin? Use any root vegetables you have for this recipe such as parsnip, squash, turnip and potato.
- No cavolo nero? Use kale instead.
Prep time: 10 minutes
Cook time: 35 minutes
Total time: 45 minutes
Servings: 2
Ingredients:
190 g Pumpkins (peeled and chopped)
1 Carrot (chopped)
1 Courgette (chopped)
1 Onion (sliced )
2 tbsp Olive oil
100 g Dried green lentils
2 tbsp Tomato puree
a pinch of chilli flakes (or to taste )
800 ml Vegetable stock
100 g Cavolo nero (stems removed )
½ Lemon
For serving:
4 Slices of bread
1 Garlic clove
Recipe:
- Heat olive oil in a large, lidded saucepan over a medium heat. Add the chopped pumpkin, carrot, onion and courgette. Cook stirring for 5 minutes. Season with salt and pepper.
- Stir in the lentils, tomato purée and chilli flakes, followed by the stock. Bring to the boil, cover and simmer over a low heat for 30 minutes, or until the lentils are soft.
- Stir in the chopped cavolo nero and simmer for 5 minutes more until the vegetables are all tender. Season to taste with lemon juice, salt and pepper.
- Toast the bread, then rub on both sides with a garlic clove. Divide the stew between 2 bowls and serve with the garlic bread toasts.
How to store
Store in an airtight container, in the fridge, for up to 3 days or in the freezer for up to 2 months.
