Autumn lentil and vegetable stew

Warming and inviting

Warming and inviting

Boy is this just about perfect for those cold autumn days. We currently have a gale battering the south coast of Britain and we need something warming and cosy. This might just be it. You could add a different mix of vegetables but root veggies work best with long slow cooking.

serves 2
1 large leek finely sliced
1 sweet potato cubed
2 medium beetroot cubed
2 carrots cubed
1 tsp chilli flakes (smoked chipotle if you can find them)
1 tsp smoked paprika
Pinch of salt
1/2 cup of green/puy lentilsSavedPicture-2013102817953.jpg
1/4 cup of dried mushrooms
2 cups of boiling water
1 tbsp tomato purée
1 tbsp soy sauce

1/4 cup of vegetable suet
1/2 cup of self raising flour
Pinch of salt
1 tbsp chopped herbs (I like rosemary and thyme)
5 tbsp cold water

Heat a little oil in a Dutch oven (or saucepan if you don’t have one) and slowly fry the leeks. When they are soft add the root vegetables and spices.
Put the mushroom in the water and let soak for 10 minutes or so. Strain and finely chop the mushroom and add them to the pan. Add purée and soy to the mushroom water and stir well. Add the liquid to the vegetables and bring to the boil. Add the lentils and cover the pan. Simmer for 30 minutes until everything is tender.

Mix the suet, flour, herbs and salt to a bowl and add just enough water to bring together into a dough. Roll into eight balls.

Check in the stew. If it is getting dry add some more water, purée and soy mix. Put the dumplings in the pan and simmer on a low heat for 20 minutes. Remove the lid and place under a grill to give them a nice crisp top.

Serve with your choice of green vegetables

If you see half a plate of greens and think "bet I can fit more on that plate" then well done. You have made it :-)

If you see half a plate of greens and think “bet I can fit more on that plate” then well done. You have made it 🙂



Views, comments, ideas and feedback are always welcome. Be good to hear from you.

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