Project Description

A winter warming stew and a great way to use up veg you might have in the fridge – cabbage would work well too.

100g red lentils
1 tin of chickpeas in unsalted water
1 medium sweet potato
1 medium red onion
2 sticks celery
2 peeled cloves garlic
1 inch peeled fresh ginger
1 tsp cumin powder
1 tsp turmeric
1/2 tsp red chilli flakes
500ml tomato passata (sieved tomatoes in a jar)
1 bag brussels sprouts, finely shredded
2 tsp himalayan salt
Olive oil to cook

Finely chop all the veg, grate and peel the ginger and crush the garlic. Place into a pot with a lid with 2 tbsp olive oil. Fry together until you create some steam and then the spices, the lentils, tin of chickpeas plus their water and tomato passata. Top up with water so everything is covered by liquid.
Bring to the boil and then simmer for 20/25 minutes with the lid on.
Heat 2 tbsp oil in a frying pan and when hot add the shredded sprouts. Grind a little salt and black pepper over them and cook until lightly browned and wilted.
When the lentil veg mix is cooked stir in the salt and then the sprouts – reserve a few for a topping when serving. Taste to check seasoning and serve in bowls with brown rice or quinoa or just as it is.