Check out this delish Miso Lentil Stew – that Holly White whipped up for us at Thrive Festival!

Holly says:

This is a really tasty filling main course. Apart from some initial chopping it’s quite low maintenance on the prep front and very easy. The Miso is key in bringing the flavours together and giving this a satisfying richness so it’s well worth the trip to a health food store or Asia market to get it.

This is lovely cold as a leftover so it makes a perfect on-the-go lunch as well. The only thing to be specific about it don’t use red lentils as they will go mushy. Black, brown or green, dried or canned will work perfectly.

Ingredients:

Serves 4

• 250 g dry black lentils soaked and rinsed or 2 x 400g tins of black lentils rinsed well.
• olive oil
• 1 courgette chopped
• 1 large carrot, peeled and chopped
• 2 Cloves of garlic minced.
• 1 teaspoon of curry powder
• 1 400 ml tin coconut milk
• 1 vegetarian stock cube in a 300 ml water.
• salt and pepper to season.
• 4 lime leaves
• 1 tablespoon of miso paste
• fresh coriander.

Method:

15-minute prep time

20-minute cook time

1. Fry the carrot, courgette and garlic in olive oil for a minute to release the flavours and soften for about 5 minutes.
2. Add in the curry powder then add the rinsed lentils and stir to mix the flavours evenly.
3. Add the stock, put on the lid and let simmer for 5 minutes.
4. Add in the coconut milk and lime leaves and leave to simmer for another 5 minutes.
5. Reduce the heat and stir in the miso paste and take out the lime leaves.
6. Allow to simmer on a low temperature for a further 10 minutes before serving. Add salt and pepper to your preference.
7. Just before serving top with some fresh chopped coriander.
   If you want a light meal this is lovely with a bitter rocket salad or for more comfort a bed of miso brown rice or quinoa is perfect