This is winter favourite of my family’s... After a busy weekend out & about in the cold air we love to sit down to this to warm us up on Sunday night.
This is a plateful of nourishing veggies that’s so comforting, warming & yum! And of course it’s also dead simple to make!
RECIPE
Ingredients
Filling...
- 1 chopped onion
- 1 grated carrot
- 1 grated zucchini
- 4 chopped garlic cloves
- 1 cup split red lentils
- 400g tin tomatoes
- 2 tbsp tomato paste
- 2 cups veggie stock
- 1 stick fresh rosemary, leaves taken off the stalks & finely chopped
- 4-6 sticks of fresh thyme, leaves taken off the stalks
- a handful of fresh parsley, stalks & leaves separated, stalks finely chopped
- 1 small bunch kale, roughly chopped
- salt & pepper to taste
Topping...
- 1 head of cauliflower
- 4 whole garlic cloves
- 1/4 cup nutritional yeast
- salt & pepper to taste
Method
- Preheat your oven to 200C
- Put the onion, carrot, zucchini & garlic in a large pot with olive oil & cook for 3-5mins on medium
- Add the lentils, tinned tomatoes, tomato paste, stock, thyme, rosemary, parsley stalks, salt & pepper, stir through & leave to simmer for 20-25 mins or until the lentils are cooked. If it seems too wet then leave the lid off to evaporate. If it seems too dry add some more stock & leave the lid on. It will depend on the size of your veggies & your preferred consistency. I like it thick!
- Meanwhile, separate the cauliflower into florets & add to a steamer with the peeled garlic cloves on top. Steam until cooked through
- Transfer to a bowl or pot & mash with salt & pepper. Cauli is quite moist so doesn’t need any additional liquid. Stir through the nutritional yeast
- When the lentils & veggies are cooked stir through the parsley leaves & kale then transfer to a baking dish & top with the cauli mash. spread it out evenly the scrap across the top with a fork to create extra crispy bits. Sprinkle over a little more nutritional yeast
- bake in the oven for 25-30mins or until golden
- this must be served with peas!
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