With the weather turning slightly wintery again, some soul feeding stew is needed, and this easy to make, hearty and nutritious stew is just the ticket.
This stew is great for meal prepping ahead of time, it takes little effort to throw together ready for the days ahead. It’s also a very versatile dish that can be served with pasta, rice, quinoa or even some poached eggs and a side of sourdough (not included in nutritional information).
This stew is gluten free, dairy free and plant based.
Ingredients
or1 cauliflower, divided into florets
or1 sweet potato, peeled and cubed
or2 medium units of pepper, capsicum, red, raw (320 g)
or1 head of garlic, halved
or3 tablespoons of olive oil, divided
or4 cloves of garlic, chopped
or2 teaspoons of dried oregano
or2 teaspoons of dried basil
or1 teaspoon of dried thyme
or2 x 400 gram tins of chopped tomatoes
or1400mls of vegetable broth
or2-4 tablespoons of double concentrate tomato puree
or2 tablespoons of balsamic vinegar
or200 grams of red lentils, dry
or4 tablespoons of parsley, chopped
Preparation
1.
Preheat the oven to 200°C (Gas Mark 6). Line a baking sheet with baking paper.2.
Place the cauliflower florets, sweet potato, peppers and the whole head of garlic (cut side down) onto the baking sheet. Drizzle the vegetables with 2 tablespoons of olive oil and place the tray into the hot oven. Roast the vegetables for 40-45 minutes.3.
Once the vegetables have roasted, heat the remaining 1 tablespoon of olive oil in a large pan over a medium-high heat and sauté the chopped onion and garlic for 2-3 minutes until soft and fragrant.
4.
Add the oregano, basil, thyme, chopped tomatoes, vegetable broth, tomato puree and balsamic into the pan with the onion and garlic.
5.
Squeeze the whole roasted garlic out of the skin and into the pan and add the roasted vegetables. Mix everything together until well combined, then use a hand blender and blend until smooth.6.
Add the red lentils to the mixture and simmer for 15 minutes or until the lentils are cooked through.7.
Garnish with freshly chopped parsley and serve immediately.
