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 1

Iโ€™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 Iโ€™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 itโ€™s served on a bed of vibrant parsnip and squash mash here. This adds not only colour but, of course, extra nutrients.

Iโ€™m also very excited about by fourth book Rainbow Bowls release 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 1a

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.
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