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 purée
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 saucepan (make sure it has a lid) over a medium heat. Add the chopped pumpkin, carrot, onion and courgette. Cook for 5 minutes, stirring now and again. 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.
