I created this recipe when it was still cold but still useful for using up the winter veg of broccoli and leeks. An earthy, spicey one pot stew incorporating lentils and beans instead of meat, this gravey laden mix fuses Indian flavours with British veg.
Prep time 45 minutes
Serves 4
125g brown lentils
Half a teaspoon of stock (to boil the lentils)
250g leeks, chopped
250g broccoli, chopped
250g mushrooms, chopped
one can black beans, drained
250ml stock
can of chopped tomatoes
tomato puree, garlic puree
curry leaves, garam masala, or cumin
Put lentils on to boil in some water and stock. Chop leeks and fry in a little oil in a large frying pan. Add spices, curry leaves etc to frying pan. Chop broccoli and add to frying pan. Chop mushrooms and add to frying pan. Once veg have been coated in oil and spice, add stock water, tomatoes and purees to frying pan. Add black beans. Bring to boil and simmer. As soon as lentils are cooked – roughly 25 minutes – add to pan and simmer for a further 20minutes. Serve with bread and a generous dollop of tahini.
Sarasvati Flow 