#Vegan Red lentil & root veg casserole with lemon and thyme

  • 250g red lentils
  • 2 pints hot water
  • 2 tsp Vegan bouillon powder
  • 1tbsp olive oil
  • 2 celery sticks; chopped into chunks
  • 1 white onion; chopped into chunks
  • 1 large carrot; peeled and chopped into chunks
  • 2 small, sweet potatoes; peeled and chopped into chunks
  • 1 fennel bulb; dice the green stem and the bulb
  • 1 tsp. Paprika
  • 1/4 tsp. Birds eye chilli flakes
  • 1/4 tsp. Sea salt
  • 1/2 tsp cracked black pepper
  • 2 large garlic cloves; grated
  • Small handful thyme leave; chopped
  • 1 lemon; zest and juice
  • 1 tbsp. Tomato puree
  • 1 tsp. Turmeric 
  • 1 tbsp. Nutritional yeast
  • 4 stems Cavelo nero kale; stalks removed and leave roughly chopped
  • Place the lentils in a sauce pan along with the hot water and bouillon powder, bring to the boil. Once boiling turn down to a simmer, cook until the lentils are cooked. I cooked mine to be super soft for my crohns.
  • In a saucepan, heat the oil and add the onions and celery. SautĂ© for a few minutes then add the carrots, sweet potatoes, and the green part of the fennel (the stalks). Cook and get some colour to the veg.
  • Add the white part of the fennel along with the paprika, chilli, salt, and pepper. Mix well and cook for another few minutes.
  • Add the garlic, thyme, lemon zest and tomato puree. Mix well.
  • Once the lentils are cooked pour them along with the liquid into the veg pan, you can add a little more water here if it is too thick.
  • Squeeze in the juice from the lemon, add turmeric and the nutritional yeast. Stir.
  • Finally add the kale, simply drop in stir into the casserole, place on a lid and turn off the heat. Let this sit for another minute or two.
  • Serve with crusty bread.

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