Puy Lentil Stew with Winter Veg Mash

This flavour packed, hearty and healthy puy lentil stew is earthy and wholesome. Served on a bed of parsnip and squash mash to make it even more delicious.

Puy lentil stew with winter veg mash

I’m feeling under the weather at the moment, and this is exactly what I want to eat. Flavour packed, hearty and healthy.

The puy lentils provide a lovely earthy texture and flavour, to which I’ve added tons of Unami flavours; balsamic, miso, smoked paprika and tamari. The result is wonderfully comforting and more-ish.

I would be happy to eat this on its own with fresh bread, but it’s served on a bed of vibrant parsnip and squash mash here. This adds not only colour but, of course, extra nutrients.

I’m also very excited about by fourth book Rainbow Bowls released tomorrow! It follows the same principles – veg packed recipes with wholesome, delicious and nutritious ingredients.

I hope you love this recipe as much as I do, love Niki xxx

Puy lentil stew with winter veg mash

Puy Lentil Stew with Winter Veg Mash

This flavour packed, hearty and healthy puy lentil stew is earthy and wholesome. Served on a bed of parsnip and squash mash to make it even more delicious.
Prep time: 30 minutes
Cook time: 1 hour
Serves 4
5 from 1 vote

Ingredients

For the lentils

  • 1 red large onion chopped roughly
  • 1 tbsp olive oil
  • 4 cloves garlic sliced
  • 1 tbsp smoked paprika
  • 1 large carrots finely chopped
  • 200 g courgette diced
  • 4 to matoes chopped up
  • 350 g dark green French or puy lentils rinsed
  • 1.5 litre veg stock
  • 2 tbsp balsamic syrup
  • 1 tbsp vegan Worcester sauce
  • 2 tbsp soy sauce or tamari
  • 2 tsp brown rice miso
  • Twist black pepper and sea salt
  • 1 tbsp extra virgin olive oil
  • 2 tbsp fresh thyme

For the mash

  • 250 parsnips chopped up into small cubes
  • 350 g butternut squash peeled and chopped up into small cubes
  • 2 tbsp olive oil
  • Sea salt
  • 1 tsp wholegrain mustard
  • 5 tbsp oat cream
  • 50 ml water
  • Sea salt and black pepper

For the toppings

  • Oat cream
  • Extra virgin olive oil
  • Fresh thyme
  • Sea salt flakes

Instructions

To roast the veg

  • Pre- heat your oven to 180C.
  • Add the veg, olive oil and salt to a large roasting pan and roast for 35-40 minutes until soft and caramelising.
  • Set aside

To make the lentils

  • Add your oil and onion to a wide bottom pan and fry gently on a low heat for around 10 minutes until soft and browning. Add the garlic and fry for 30 seconds more, then add the spices and carrots and courgette and fry for 2- 3 minutes.
  • Next, add the tomatoes, lentils, balsamic, Worcester, miso and soy sauce and stock, stir to combine.
  • Bring to the boil then cook on a low heat for 40 minutes.
  • Season with pepper & salt and simmer for a further minute.
  • Turn off the heat and stir the fresh thyme & olive oil.

To make the mash

  • Add the roast veg, mustard, oat cream, and water to your food processor and blitz to a creamy mash.
  • Season well.

To serve

  • Top with veg mash with the lentil stew and a drizzle of oat cream, olive oil and sprinkle fresh thyme and sea salt flakes.

More Recipes with Puy Lentils, Parsnip or Squash

Share or Print Recipe
Discuss this Recipe with Niki
My top 10 healthy and light vegan dinners

4 Responses

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating