(Gluten-Free, Vegan | Paleo-Friendly) Autumn is here, and all I want is cosy, warming food. Luckily, my Kent Veg Box delivers seasonal, local veg every week that brings all the comfort and nourishment to my body. This stew came from a mix of what was in my veg box and what was in my cupboard. Thankfully, it turned out a treat!
Feel free to use whatever root veg you’ve got hanging out in your fridge and your favourite seasonings to make this recipe your own! Let me know what changes you made and how it turned out in the comments below! x
- One roasting pan full of chopped root vegetables (I used ½ large swede (rutabaga), 4 large carrots, ¼ head of broccoli- because that’s what I had!)
- 3-5 cloves of garlic, peeled and mashed
- 2 Tbsp coconut oil or 3 Tbsp olive oil (for roasting)
- Salt & pepper to taste
- 2 Tbsp coconut oil or 3 Tbsp olive oil (for frying)
- 1 onion, chopped
- 4 large leeks, chopped
- 1 tsp Italian seasoning
- 1 Tbsp tomato paste
- 2 cans chopped tomato
- Salt and pepper to taste
- 100g (½ cup) brown or red lentils
- 2 handfuls of chopped chard or kale
- Preheat oven to 200C (400F).
- Chop vegetables and throw in roasting tin with garlic, oil and salt/pepper to taste. Roast for 45 minutes, turning halfway through.
- Throw oil, onion and leeks into large saucepan or Dutch oven and cook on medium heat until onions are brown on edges. Add Italian seasoning and tomato paste. Cook for another few minutes.
- Add chopped tomato, salt/pepper and brown or red lentils (make sure the mixture has enough liquid to cover the lentils so they can cook. If not, add water until lentils are covered in liquid). Bring to simmer and cover until lentils are cooked (20-25 minutes).
- Once lentils are cooked, add kale/chard and cook until they’re wilted (about 5 minutes).
- Add roasted vegetables to mixture and season with more salt and pepper (or chilli powder) to taste.
- ENJOY! X