- 40g brown rice miso
- 500g sweet potatoes
- 2 red onions
- 3 garlic cloves
- 400g souping mushrooms
- 300g dark speckled lentils
- 1 vegetable stock cube
- A thumb of ginger
- 400g kale
- 2 tbsp olive oil
- 1ltr hot water
- Sea salt
- Freshly ground pepper
- A large pan with lid
- 1.
Fill your kettle and boil it. Peel and chop the onions. Peel and grate the ginger and garlic. Thickly slice the mushrooms. Warm a large pan on a medium-high heat for 2 mins then pour in 2 tbsp olive oil. Add the onions and fry for 5 mins till softened, stirring a few times.
- 2.
While the onions cook, peel and coarsely grate the sweet potatoes. Squeeze the miso into a large jug and crumble in the stock cube. Pour over 1 ltr hot water from the kettle and swirl to dissolve.
- 3.
When the onions have cooked for 5 mins, add the ginger, garlic and mushrooms. Fry for 5 mins, stirring frequently, till the mushrooms have softened and are juicy. Add the grated sweet potato and stir it in.
- 4.
Tip in the lentils and pour in the miso stock. Pop a lid on the pan and leave to simmer for 25 mins till the lentils are tender. Stir every now and then, adding more water if it's looking a little dry.
- 5.
Meanwhile, finely shred the kale, discarding any really thick or dry stems.
- 6.
After 25 mins, add the shredded kale to the lentils and veg, and cook together for 5 mins. Taste the lentils and add some salt or pepper if you think it needs it. Serve in warmed bowls.
- Tip
Eat & Keep
This braise will keep in individual ocntinaers in the fridge for up to 3 days or in the freezer for 3 months. Defrost thoroughly before reheating till piping hot. You may need to add more water when reheating. - Tip
Extra, Extra
This one pot makes a hearty bowlful by itself, but a few sids will make it go even further. Nutty brown basmati rice is a delicious side, ready to soak up the flavours form the braise. Or use slices up crusty bread to mop up every last bit.