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.
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.
Notes
Serves 4