Sweet Potato, Miso & Mushroom Lentil One Pot Recipe | Abel & Cole

Sweet Potato, Miso & Mushroom Lentil One Pot

Cooking time
Serves6 people
Vegetarians Vegans

A deeply flavoured braise of sweet potatoes, dark speckled lentils, mushrooms and tender kale leaves, simmered in a rich miso, garlic and ginger broth.

Ingredients

  • 2 red onions
  • A thumb of ginger
  • 3 garlic cloves
  • 400g mixed mushrooms
  • 500g sweet potatoes
  • 1 vegetable stock cube
  • 40g brown rice miso
  • 300g dark speckled lentils
  • 400g kale
  • 2 tbsp olive oil
  • Sea salt
  • Freshly ground pepper

Prep: 20 mins | Cook: 45 mins

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Method

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 to the pan. 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.
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