Well, I wish I hadn’t looked at the weather forecast. 10 solid days of
rain. Urgh. the dampness really isn’t great for our heating bills. The house
is old and poorly insulated so we need the heating on constantly to feel any
warmth. On the eating front, it also means that stews are back on the menu. I
thought stew season was over after seeing the first lambs and daffodils of the
year, with their promise of warmer spring days to come. But it’s back on the
menu. Not that I’m complaining…I love a good stew. I also love experimenting
with them, especially those old tried-and-tested family recipes. My latest
trick is to add a few squares of chocolate for extra richness…
SPICED RED LENTIL STEW WITH
ROAST CABBAGE LEAVES.
Plant-Based | Vegan | Dairy-Free | Gluten-free.
Prep | 15 mins.
Cook | 1 hr.
Serves | 6.
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 & 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.
METHOD.
Preheat your oven to 200C. Spread the cabbage wedges on a large baking tray,
rub with the oil and lemon juice and season. Roast for 15 minutes on the top
shelf then transfer to the bottom of the oven and cook for a further 45
minutes.
Cook the stew while the cabbage is roasting. Heat the oil in a large
saucepan and fry the onions and celery for 10 minutes, 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 spoonful’s of lentils onto each plate, add a cabbage wedge on top
and garnish with a few basil leaves.
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