Sunshine Turmeric Winter Roots & Lentil Stew

This recipe is ideal for fridge clearouts, beyond the ingredients listed here, any root vegetables or brassicas are welcome additions.

Heat a casserole over a medium high heat and add a drop of olive oil.
Add the onion and a sprinkle of sea salt and cook gently for 6-8 minutes until tender.
Stir through the garlic, turmeric, cumin and cardamom and fry until aromatic. Add in the carrots, parsnips and lentils and stir through before add the vegetable stock. Season and bring to a steady simmer and cook gently for 35 minutes or until the lentils are cooked. Just before the end of the cooking time, add in the cabbage and stir through, cook until the cabbage is tender.
Season to taste and serve in deep bowls.

1 tbsp olive oil

1 large onion, finely chopped

3 garlic cloves, finely chopped

1 heaped tsp turmeric

2 tsp ground cumin

1 tsp ground cardamom

2 large carrots, roughly chopped

2 parsnips, roughly chopped

150g green lentils

1 litre vegetable stock

120g savoy cabbage, sliced in thick strips

Sea salt and ground black pepper

Good quality sourdough, to serve

Casserole

If you make this recipe, be sure to tag your photo #DonalSkehan

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