Hearty Lentil Stew

This is a winter warmer that both vegetarians and carnivores will love. It’s so hearty and full of flavour, yet so easy to make. Get a big pot and make plenty so you can fill the freezer for those cold winter nights when you can’t be bothered to cook!

Use PUY LENTILS (labelled as French Lentils in Aussie supermarkets) which only need to soak for an hour or so before cooking as they have a more complex flavour.

Method:

Dice the onion and fry in olive oil, adding a couple of good glugs of balsamic vinegar as the onion starts to brown and stirring well. Chuck in your soaked lentils with another litre of water and stir in the organic miso paste (this is the secret ingredient!) and let the flavour develop while bringing to the boil then turn down the heat and start the long simmer. If you have a wood burning stove/fire this is perfect for simmering all day and night, or you can do it in a slow cooker. The idea is to let all the flavours develop slowly.

Add another good glug of balsamic, a jar of organic tomato paste or your own passata. You can chuck in a couple of tins of chopped tomatoes too. A teaspoon of salt, plenty of pepper and a splash of chilli oil if you like. You can also add ‘sneaky’ or not so sneaky veg for more flavour and chunks. Simmer, simmer, simmer slowly. This is slow food at its very best.

And here’s the trick – like many good meals, don’t serve it up on the day you cook it – the next day is best.

Serve either on its own with parmesan and croutons on top, or with rice.

Let me know how you like it – it’s a firm favourite for all the family & visitors here!