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.
- 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!
- Add the lentils, mustard, cider, herbs and stock and bring to the boil. Cover and cook in a 170 degree oven for an hour.
- Serve with kale chips and other veg of your choice.