Lentil, Quinoa and Vegetable Stew with Dumplings (v)

  

Whaddya need when it’s January and you’re cold, miserable and longing for spring? A bellyful of this deliciousness. That’s what. Quick, healthy, tasty and good for you, this simple stew is a staple in our house. It also ticks the box of my ‘more vegan meals’ pledge. Win.

For 6 portions you need:

Stew

  • 1 leek, washed, trimmed and sliced
  • 1 small swede, peeled and diced into 2cm cubes
  • 3 carrots, peeled and sliced
  • 2 parsnips, peeled and diced into 2cm cubes
  • 1/2 cup red lentils
  • 1/2 cup quinoa
  • 1.5 litres vegetable stock
  • 2 tsp cornflour slackened off with a little cold water
  • salt and pepper
  • 1 tbsp olive oil

Dumplings

  • 50g vegetable suet
  • 100g self raising flour
  • 1 tsp mixed dried herbs
  • water
  1. Make the dumplings by mixing the dry ingredients with just enough cold water to bring together into a dough. Divide into 8 portions and roll into balls. Set aside.
  2. Fry the leeks and swede in the oil for 2-3 mins.
  3. Add the lentils and quinoa and coat with the oil.
  4. Pour in the stock and bring to the boil.
  5. Simmer for 5 mins then add the parsnips, carrots and dumplings. Cover with a lid and allow to bubble away on a low heat for 15-20 mins.
  6. Check the vegetables and lentils/quinoa are cooked. Assuming they are, add the cornflour to thicken the sauce. Season to taste and serve with lashings of mashed potatoes and a sigh of satisfaction. Some steamed broccoli or peas are nice on the side for an extra portion of veg too.