A hearty dish for the colder weather while we await the sunshine. This is a recipe I cooked in January which has been on repeat over the last few months. Inspired by a rather fabulous-looking giant swede at a farmer’s market in Totnes, Devon. I couldn’t remember the last time I had had swede even though I really love it! It’s a bit more of a faff to prepare compared to veg like carrots or parsnips due to its thick skin but that sweet orange-yellow flesh is so worth it. Ribbons of soft cabbage are a favourite as are earthy, smoky lentils cooked until tender. And sage - that hardy herb that hangs out all winter where others die back gets thrown into the pot in a handful along with cumin and sweet smoked paprika - all great herbs and spices for balancing Kapha the dominant dosha at this time of year.

METHOD:

INGREDIENTS:

Dissolve the stock cube in 500ml of hot water.
Heat the ghee or oil in a large saucepan on a medium-high heat. Saute the onions and celery until the onion has become translucent.
Add the garlic, cumin, sweet smoked paprika and sage leaves and cook for a further 1-2 minutes.
Rinse and drain the lentils and add to the saucepan with the hot stock.
Bring to a boil and then reduce to a simmer for 20-30 minutes until the lentils are slightly overcooked. Stir occassionally, keeping an eye on the water level to make sure the lentils are covered.
Meanwhile, wash and peel the swede and then cut into 2-inch chunks.
In a separate pan with lid, gently saute the minced garlic in some ghee or oil before adding the swede a big pinch of salt and a cm of water to the bottom of the pan. Pop on the lid and increase the heat so that the swede steams, keeping an eye on the water levels. Cook until the swede is super tender before blending to a mash or puree (remove some of the water if there is an excess and add a bit of butter if you like). Keep war
Steam the cabbage ribbons in a little water in another pan until tender - or you can add to the pot of lentils 10 mins before the end.
Check the seasoning on all the dishes, adding salt and pepper, to taste.
Garnish the stew with extra virgin olive oil and a squeeze of fresh lemon juice

250g brown lentils, soaked overnight*

1 tbs ghee or your favourite cooking oil

1 onion, sliced

3 ribs celery, sliced

1.5 tsp cumin

1.5 tsp sweet smoked paprika

10 sage leaves

1 stock cube

500ml hot water

A squeeze of lemon

Extra virgin olive oil

1 small white/hispi cabbage, sliced into ribbons

1 very large swede/2 medium

Sea salt

2 cloves garlic, minced

SAGE, PAPRIKA AND CUMIN LENTILS WITH CABBAGE ON GARLIC SWEDE MASH