Savoury Lentil Stew (v)

This was made for days like this. Cold days when you’re tired and in need of warming from the inside. After being away for a few days our house was a chilly 10 degrees when we got home so something filling and nutritious was in order.

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This makes a huge amount of stew. I’m batch cooking ahead for Christmas visitors. Obviously reduce quantities if you have less mouths to feed…

For 12-16 portions you need 

  • 2 leeks, thinly sliced
  • 4 carrots peeled and cut into substantial chunks
  • 3 sticks celery, sliced
  • 1 swede peeled and cut into finger lengths
  • 1 tbsp olive oil
  • 1 cup each of brown, green and puy lentils
  • 1.75ml stock
  • 1 tbsp each soya sauce, mushroom ketchup and veggie Worcester sauce
  • 2 tsp mixed dried herbs
  1. Begin by sweating the vegetables in the oil.
  2. Add the lentils and stock. Bring to the boil and boil rapidly for 10 mins.
  3. Add the remaining seasonings and reduce the heat to minimal. Simmer without a lid for 45-60 mins until the lentils are tender. Add more water if necessary. You want the stock to be mostly absorbed so the final stew isn’t too wet.
  4. Season to taste and serve with mashed spuds and braised red cabbage. Utter comfort food heaven on a plate. It freezes well and also makes a good base for shepherd’s pie.

Potato and Carrot Tagine with Chickpeas and Peas (v)

IMG_6680Q: What do you do when you want something quick and tasty for dinner but haven’t got much left in the house?
A: Make a tagine!

This recipe has become a staple go to in the lean mid week evenings when I’ve not got a lot of time to get dinner on the table after work, and the veg cupboard is looking decidedly sad and bare. It’s delicious, nutritious and a doddle to make.

For 4-6 portions you need

  • 1 tbsp oil
  • 2 onions, sliced
  • 8 new potatoes, scrubbed but not peeled
  • 2 carrots, cut into chunks
  • 2″ ginger, grated
  • 4 cloves garlic, roughly chopped
  • 2 chillies, sliced
  • 2 tsp tumeric
  • 1 tsp each whole coriander & whole cumin
  • 800ml vegetable stock
  • 1 tin chickpeas, drained
  • 1 cup frozen petit pois
  • 1.5 cups couscous with 3 cups vegetable stock to rehydrate

Begin by sauteeing the onions in the oil for about 5 mins. Add the ginger, garlic, chillies, tumeric, cumin and coriander and fry for a further 2-3 mins.

Add the potatoes and carrots and cover with the stock. Bring to the boil and cover with a lid. Simmer for 15 mins. Add the chickpeas and simmer for a further 10-15 mins depending on how well done the potatoes are. Meanwhile pour the boiling stock over the cous cous and leave to absorb.

Add the peas for the final 2 mins of cooking. Serve with cous cous and a smug smile on yer face.

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