Comforting Winter Stew

Prep the veg

• Peel and finely chop the onion and garlic.
• Slice the carrots into half moons that are approx 1/2cm in width
• Tear the oyster mushrooms into smaller pieces.
• Top and tail the fine beans
• Chop the potatoes into even chunks for boiling (leave the skin on for a more nutritious mash).
• Drain and rinse the lentils
• Roughly chop the dark chocolate

Saute the base veg

• Heat a large saucepan or casserole dish over medium heat with 1 tbsp of vegetable oil.
• Add the chopped onion, mushrooms, fine beans and carrots. Sauté for 6–7 minutes until softened and starting to caramelize.
• Stir in the garlic and cook for 1 more minute.

Boil the potatoes

• Fill another saucepan with the prepared potatoes and cover with cold water. Add in 1 tbsp of salt and bring to a boil. Reduce to a simmer and leave to cook for 15mins or until the potatoes are soft and well cooked

Build the Flavor:

• Add the tomato purée, tamari and the red wine and stir well, letting it cook for 4-5 minutes to burn off the alcohol and develop a rich flavor.

Add Lentils and season:

• Add in the drained black lentils along with the bay leaf, dark chocolate, a sprig or two of thyme/rosemary and the veg stock.

Simmer:

• Turn the heat on high and bring to a boil and reduce to a medium heat and cook for 20 more minutes, with the lid off, stirring occasionally. At the end of 20 mins it should have reached a thick almost caramel like texture. Taste and season with salt and pepper to taste.

Mash:

• Drain the potatoes and mash with 100 ml of oat milk, 2 tbsp of olive oil and a pinch of salt, and pepper. Mash until smooth and creamy. Season to taste.

To Serve

Plate the Dish:

• Spoon the creamy mashed potatoes onto each plate.
• Ladle the rich winter stew over the potatoes.
• Add a side of purple broccoli.

Garnish:

• Garnish with a sprig of rosemary or a drizzle of olive oil, if desired.
• Enjoy this warm, rich, and comforting winter stew!