35 MINUTES | FEEDS 6

Lentil stew with freestyle roasted veg

Make a big batch of the lentil stew then roast whatever veg needs to be used up for topping.

METHOD

1.Preheat oven 220C. Toss your chosen veg with the olive oil, a pinch of salt and chilli flakes if you like then roast until golden and tender (15 minutes for cabbage wedges and cauliflower leaves, 20 minutes for cauliflower florets, 30-35 minutes for squash wedges).

2. Meanwhile in a big pan, fry the onions in the oil for 8 mins.

3. Add garlic, thyme, cumin & paprika (plus chilli if using) & continue to fry for another minute, being careful not to let the spices burn. Add the tomato purée and fry for another 2 minutes until a shade darker.

4. Rinse the lentils, add to the pan with the tinned tomatoes & broth/stock. Add a big pinch of salt & pepper, cover & bring to boil then immediately turn down to a medium simmer for 20 mins or until the lentils are tender. Stir regularly (right to the bottom of the pan) so the lentils don't catch. Add more liquid if you need it.

5. Once the lentils are tender, taste for seasoning & stir in lemon juice. Serve each bowl with the roasted veg, a dollop of yoghurt, extra chilli flakes and a drizzle of olive oil if you like.

INGREDIENTS

2.5 tbsp ghee/ butter/coconut oil
3 onions, diced
4 fat cloves garlic, roughly chopped
800g red lentils
2 x 400g tinned tomatoes
1 tbsp tomato puree
1 tbsp fresh thyme or 2 tsp dried thyme
1 tbsp sweet smoked paprika
1 tbsp ground cumin
Chilli flakes or chilli
1.8 litres quality broth or stock
Sea salt & black pepper
Juice 1/2 lemon

For the roasted veg
1 cabbage, cut into wedges or 1 cauliflower, leaves picked and head cut into small florets or 1 small squash, cut into wedges
3 tbsp olive oil
Pinch of chilli flakes, to taste

Yoghurt, drizzles of olive oil, chilli flakes and lemon wedges to serve