The absolute epitome of wholesome comfort food – my partner has declared this is his favourite dish I’ve made lately.
INGREDIENTS
4 tablespoons olive oil, plus extra to brush kumara slices
1 onion, diced finely
4 garlic cloves, diced finely
2 carrots, peeled and diced into small cubes
250 grams portobello or brown mushrooms, cut into cubes
2 cups green lentils
2 tablespoons tamari
6 cups vegetable stock
1/2 cup red wine
1 teaspoon dried thyme leaves
1 tablespoons fresh rosemary leaves, finely chopped (plus extra for garnish)
1 400 gram tin tomatoes
1 slightly heaped teaspoon cornflour
1/2 cup peas
sea salt and cracked black pepper
1 large orange kumara, very finely sliced (with a mandoline is ideal but not essential)
METHOD
Heat olive oil in a large saucepan over a medium heat. Add onions, garlic and carrots. After a couple of minutes add the mushrooms. Cook until the onions are soft and translucent.
Add the lentils, tamari, stock, wine, thyme, rosemary and tinned tomatoes. Bring to a boil and then reduce to a simmer for 30 minutes, stirring regularly.
Combine the cornflour with a small amount of water to make a paste. Add to the saucepan along with the peas and stir well. Reduce the heat to low and cook for a further 20 – 30 minutes until the sauce is thick and glossy. Taste and season with sea salt and cracked black pepper.
Pre heat oven to 180 ˚C.
Pour into an ovenproof casserole dish. You can make one large pie or several smaller ones. Brush the kumara slices with oil and tile on top on the lentils. Sprinkle with sea salt and additional rosemary leaves.
Bake for approximately 30 minutes until the kumara slices are tender and golden.
Leftovers will last up to four days (covered) in the fridge. Spare lentil mixture will freeze well for up to 4 months.
Kelly Gibney
Kelly Gibney is a food writer, stylist and photographer based in Auckland. For more delicious wholefood recipe inspiration head over to her blog, bonnie delicious.
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latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.