Smokey Beans with Kale and Sweet Potatoes (v)

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Another winter warmer, this has the warming scent of smoke paprika running through the earthiness of butter beans and tomatoes. Internal central heating! I served it with baked sweet potatoes, mashed swede and potatoes and quinoa cooked with red lentils. It was a winning combination that was so good the teen requested the same meal again three days later!

For six portions you need

Stew

  • 1 tbsp olive oil.
  • 1 onion, chopped.
  • 2 cloves garlic, crushed.
  • 2 carrots, peeled and sliced.
  • 1 large jar passata.
  • 1 can butter beans, drained and rinsed.
  • 1 tsp sweet smoked paprika.
  • 1 tbsp italian seasoning.
  • 1 tsp vegan stock powder.
  • 1 tbsp red wine vinegar.
  • salt and pepper.

Quinoa and Lentils

  • 1/2 cup quinoa
  • 1/2 cup red lentils
  • 1.5 cups stock
  1. Sautee the onions, garlic and carrots in the oil for 5-10 mins.
  2. Add everything else and bring to the boil. Cover and cook in the oven (170 degrees) for 45 mins until cooked through.
  3. Meanwhile cook the lentils and quinoa in the stock – bring to the boil, cover and cook for 17 mins. Turn off the heat and leave to stand until the stew is ready.
  4. Bake sweet potatoes in the oven for an hour until soft.
  5. Roast kale to make kale chips.
  6. Boil swede and potato together and mash once tender.
  7. Serve, eat, be happy!

Lentils in Cider and Mustard (v)

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We are lucky enough to live near an excellent farm shop (Nelson’s) and each week I plan my meals around what’s in season and looks good to eat. We were spoilt for choice this week with all the delicious root crops available, along with bags of vibrant green kale.
I LOVE KALE CHIPS!! We are also trying to keep up with the teen’s insatiable demand for protein, protein and more protein so lentils have featured heavily as a cost effective way to achieve this. I snuck in a Linda McCartney sausage too for some contrast in texture and flavour. This keeps and freezes well so it’s worth making a large batch and stashing some in the freezer if you’re able to.

For 6 portions you need

  • 1 tbsp olive oil.
  • 1 parsnip, peeled and chopped into roughly 1cm dice.
  • 2 carrots, ditto.
  • 1/2 a swede, ditto.
  • 1 sweet potato, ditto.
  • 1 leek, sliced.
  • 2 sticks celery, sliced.
  • 1 cup mixed lentils – we had brown, green and puy.
  • 1/2 cup pearl barley.
  • 1 can cider.
  • 1 pint vegetable stock.
  • 2 bay leaves.
  • 1 tbsp dried sage.
  • 1 tbsp whole grain mustard.
  • salt and pepper to taste.
  1. Begin by sauteeing the vegetables in the oil for 5-10 mins. Use a large ovenproof pan with a lid to save on washing up!
  2. Add the lentils, mustard, cider, herbs and stock and bring to the boil. Cover and cook in a 170 degree oven for an hour.
  3. Serve with kale chips and other veg of your choice.

 

Lentil Hot Pot with Beer (v)

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I spend an inordinate amount of time wishing Autumn would stay away each August, holding on to each and every beam of sunshine like it’s the last I’ll ever see. But once the autumnal weather appears in full I am happy to embrace it. This plate epitomises autumn to me – earthy colours and flavours, pepped up with sharp cranberry sauce (it’s not just for Christmas 😉) and delicious local sprouts. This recipe was inspired by a Lancashire Hot Pot recipe in Linda’s Kitchen. I did threaten to serve it with Yorkshire Puddings but the teen declared that would be heresy 🤣.

For 4-6 portions you need

  • 1 tbsp olive oil
  • 1 leek, washed and cut into 1cm slices.
  • 2 celery stalks, washed and thinly sliced.
  • 1 cup mixed dried lentils – I used brown and puy.
  • 1 bottle of stout of your choice.
  • 1 pint of vegetable stock.
  • 2 bay leaves.
  • 1 tbsp mixed, dried herbs.
  • 450g potatoes, thinly sliced – I braved using the mandolin for consistency in slice thickness.
  1. Pre-heat the oven to 200 degrees C and fry the leek and celery in the oil for 5-10 mins in a large oven proof sautee pan that has a tightly fitting lid.
  2. Add the lentils, herbs and stock. Bring to the boil.
  3. Add the sliced potatoes and cover with the lid.
  4. Put the pan in the centre of the oven for 30 mins. After 30 mins, reduce the heat to 170 degrees and cook for a further 30 mins.
  5. Serve with veg of your choice and sauce of your choice. It was nice the next day re-heated with a little extra veggie gravy.