Spicy Winter Vegetables & Lentils

Spicy Winter Vegs & Lentils 003aThis big pot of spicy winter deliciousness and goodness is sure to satisfy even the hungriest at your dinner table.

Using seasonal vegetables and lentils this is one of the heartiest and most economic dishes you will ever make – with all the vegetables purchased either at the Hawke’s Bay Farmers’ Market or our local fruit and veg shop, Fresh Pic in Clive, my big potful cost less than $10.

I love coriander and the citrusy flavour and lift it gives to this dish, but if you are not fan, use fresh parsley instead.

Spicy Winter Vegetables & Lentils

Serve as a meatless main accompanied by a salad of mixed leaves and crusty bread or as a side to sausages or chops.

You could use a couple of tablespoons of curry powder or your favourite curry paste instead of the spices.

Serves 4-6

2 tbsp vegetable oil
2 thin leeks, thinly sliced
1 medium bulb fennel, sliced
2 garlic cloves, finely chopped
1 tbsp grated fresh ginger
2 tsp ground coriander
1 tsp ground cumin
1 tsp Orcona Sweet Smoked Paprika
½ tsp turmeric
good pinch dried red chilli flakes, or to taste (optional)
1kg potatoes, cut into chunks – I don’t bother to peel, just scrub, but peel if you want
2 medium (about 150g each)carrots, cut into 1cm thick slices
2 medium (about 150g each) parsnips, cut into 1cm thick slices
½ cup red lentils
4 cups vegetable stock
1 bunch coriander, roughly chopped
salt and freshly ground black pepper|
natural yogurt, to serve

1              Place oil, leeks, fennel and garlic in a heavy-based saucepan over a medium-low heat. Cover and cook, stirring occasionally, for 8-10 minutes or until vegetables are soft and translucent.

2              Add ginger, ground coriander, cumin, paprika, turmeric and chilli flakes, if using, and cook, stirring, for 2 minutes or until
fragrant.

3              Add potatoes, carrots, parsnips and lentils and mix to
combine.

4              Increase heat, add stock, cover and bring to the boil. Reduce heat and simmer, stirring occasionally, for 25-30 minutes or until vegetables and lentils are tender and a thick sauce has formed.

5              Just prior to serving, stir most of the coriander into the stew, reserving some for garnishing, and season to taste with salt and black pepper. To serve, ladle into bowls, top with a dollop of yogurt and scatter with remaining coriander.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Other lentil recipes you might like to try:

Spiced Lentils with Spinach

Spiced Lentils with Spinach

Spicy Lentils & Mince Lettuce Wraps

Spicy Lentils & Mince Lettuce Wraps

 

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