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 šŸ˜‰) 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 šŸ¤£.

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.

Lentil and Pearl Barley Root Vegetable Casserole (v)

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Every year I get a bit depressed about the end of Summer and the beginning of Autumn. But then I remember warming stews and casseroles and honking geese and I feel a bit less dejected. This casserole is a variation on one I make a lot, but for the first time I cooked it in the oven in the hope that the pearl barley and lentils wouldn’t stick to the bottom of the pan. They didn’t! I served with mashed potatoes and steamed spring greens.

For six portions you need

Casserole

  • 1 leek, sliced into 0.5″ slices
  • 2 onions, roughly chopped
  • 2 sticks celery, sliced
  • 2 carrots, cut into bite sized chunks
  • 1 small swede cut into bite sized chunks
  • 1 tbsp oil
  • 1.25l vegetable stock
  • 1/2 cup pearly barley, rinsed
  • 1/2 cup red lentils
  • 1/2 cauliflower cut into bite sized florets
  • salt and pepper to taste

Dumplings

  • 100g self raising flour
  • 50g vegetable suet
  • dried herbs
  • salt and pepper
  • cold water to mix to a dough
  1. Place all the chopped veg apart from the cauli into an oven proof casserole pan with the oil and saute, covered, for about 8 mins until the veg are starting to soften.
  2. Add the stock, lentils and pearl barley. Mix well and bring to the boil.
  3. Cover with a lid and place in a 160 degree oven for 30 mins.
  4. Make the dumplings by adding enough cold water to the mix to form a soft dough. Shape into 8 dumplings.
  5. After 30 mins, remove the pan from the oven and add the cauliflower and dumplings to the casserole. Mix the cauli in well to ensure it cooks, and place the dumplings on top of the casserole. Cover with the lid and return to the oven for a further 25 mins.
  6. Season to taste and serve with veg of your choice and pickled red cabbage if you’re feeling particularly northern!

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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 needĀ 

  • 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, greenĀ 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 andĀ 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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