Cornish Root Stew

For a hearty vegetarian stew why not try this warming recipe with sweet tasting root vegetables, earthy lentils and a few tangy olives. Ideal comfort food as the nights draw in and the weather gets colder.

Cornish Root Stew Recipe By James Strawbridge

Serves 4

Ingredients

2 sticks of celery, sliced

2 carrots, peeled and diced

1 large parsnip, peeled and diced

1 large onion, diced

400g chopped tomato

1.5 litre veg stock

200g cooked lentils

100g sundried tomato

Handful of chopped curly kale

75g olives, roughly chopped

1 tbsp olive oil

1 tbsp paprika

1 tsp finely chopped garlic

½ tsp cracked black pepper

1 bay leaf

Pinch of sea salt to season

Crispy onions to garnish

12 basil leaves, finely sliced

Method:

1. Heat the oil in a large saucepan and sauté onion, celery, parsnip, and carrot for 5-10 mins.

2. Next add in paprika, garlic, bay and veg stock. Simmer for 15-20 mins until the carrot softens and then stir in chopped tomato, olives, lentils, kale cooking for a further 5-6 mins.

3. Season to taste and garnish with crispy onions and basil. Serve with crusty bread.

Recipe Card

Download the recipe card for this delicious Cornish Root Stew. Just click on the image below to download a PDF of the recipe.