Vegan tomato & lentil stew with roast Cabbage wedges and lemony new potatoes

Autumn comfort food at its very best 😋

Prep | 15 mins

Cook | 1 hr

Serves | 6

Mindfulness Factors | Healthy | Plant-Based | Dairy-Free | Vegan

INGREDIENTS

Cabbage wedges:

2 green cabbages, cut into wedges (around 6 each)

5tbsp sunflower oil

1/2 lemon, juice of

Salt and freshly ground black pepper, to season

Tomato and lentil stew:

1tbsp sunflower oil

2 brown onions, diced

2 celery sticks, finely sliced

250g red lentils, washed

1x 400g can of chopped tomatoes

2x veg stock cubes

450ml cold tap water + 50ml extra

4tbsp tomato purée

1/2 lemon, juice of

1.5tbsp red wine vinegar

Bunch of basil, finely chopped (reserve a few small leaves to serve)

Salt and freshly ground black pepper, to season

Lemony new potatoes:

750g new potatoes, washed

2tbsp sunflower oil

Zest of 2 lemons and juice of 1/2 lemon

Salt and freshly ground black pepper, to season

METHOD

Preheat your oven to 200C

Blanch the potatoes in boiling water for 12 minutes or until tender then drain and set aside to cool. Meanwhile, spread the cabbage wedges on a large baking tray, rub with the oil and lemon juice and season. Roast for 15 mins on the top shelf

Place the potatoes on a large baking tray and lightly crush with a potato masher so they open a little. Drizzle over with the oil and lemon juice, stir in the lemon zest and season

Once the cabbages are done, transfer them to the bottom shelf in the oven and place the potatoes on the top shelf. Cook for 45 mins turning everything over halfway through

Make the lentils. Heat the oil in a large saucepan and fry the onions and celery for 10 minutes or until soft. Add the lentils, chopped tomatoes, tomato purée, lemon juice, red wine vinegar and seasoning then simmer uncovered for 30 minutes. After 15 minutes stir in the extra 50ml water and the basil. Add a little more water if the mixture sticks.

Place a few spoonfuls of lentils onto each plate, add a cabbage wedge on top and garnish with a few basil leaves. Serve the potatoes on the side. Absolutely Delicious. Enjoy x

Copyright (c) misterrands.com

Published by misterrands

Mindful living blogger (recipes, lifestyle & travel) based in beautiful rural north yorkshire 🚜 🐮 🐑

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