This low fat and healthy vegan stew goes to prove that a dish doesn't always need meat to be full of flavour and savour. A spur of the moment dish that was made up of items in the fridge it is full of goodness (vegetables, fibre) in a rich tomato based stew.
Originally I didn't intend to blog this recipe. I actually made this stew for our monthly Asylum Seekers Resource Centre lunch that I cater along with Lisa and Sammie. I didn't realise how tasty it was until people kept coming back for seconds and specifically asking for it. So I decided to put up the recipe.
You can never tell who will turn up for lunch and from which corner of the world they're from so catering is a bit of a guess. The only prerequisites are that the food needs to be vegetarian and they tend to love things like dahl, spices, rice and breads. Cakes and chocolate are also very popular for treats.
This week is also the week that the Prime Minister discussed the idea of a lifetime ban for refugees from entering Australia. At first I thought it was a joke, I tend to avoid a lot of news nowadays because it is too depressing-the American election, people being killed, earthquakes etc is too much to stomach unless you have a protective psychological armour on. I thought I was reading a satirical paper (which funnily enough I prefer to actual newspapers). Apart from the huge moral issue about this "solution" I really wonder what happened to helping someone out when they desperately need help? Isn't that what we should be teaching people, especially kids? I honestly cannot stop thinking about what sort of message we are sending to people and future generations.
After I put some pics up on Snapchat and Instragram stories, a few of you asked how you could help. You can always join us in serving lunch one day a month on a Friday (just email me for details) or if you work Monday to Friday donations are always welcome and can be dropped off at 43 Bedford Street, Newtown from Monday to Friday between 9am-4pm. They welcome all donations but especially items like nappies, shampoo, conditioner, washing powder, toothbrushes, rice, pasta, noodles, beans and cereals. If you travel overseas please consider taking the little bottles of toiletries home and donate these too :)
So tell me Dear Reader, do you have many vegetarian dishes in your repertoire? And what do you think of the PM's plan to ban refugees for life?
DID YOU MAKE THIS RECIPE? Share your creations by tagging @notquitenigella on Instagram with the hashtag #notquitenigella
Red Lentil & Red Cabbage Stew
Rated 5.0 out of 5 by 1 readers
An Original Recipe by Lorraine Elliott
Preparation time: 10 minutes
Cooking time: 50 minutes
- 4 tablespoons oil
- 1 red onion, diced
- 1 large carrot, diced
- 1 bunch coriander roots, rinsed well and chopped
- 2 teaspoons crushed garlic
- 1 cup red lentils, rinsed well until water runs clear
- 1 bottle tomato passata
- 2-3 cups vegetable stock
- 1/2 red Cabbage, sliced (not thinly)
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground sumac
- Red chillies, sliced (to taste)
- Fresh coriander and parsley leaves
- Salt and pepper to taste
Tip: make this one or two days ahead of time and the flavour will develop nicely
Step 1 - Saute the onion and carrot on medium heat in 2 tablepsoons of oil adding more if necessary. Saute for about 5 minutes until sweet and fragrant. Add the coriander roots and garlic and cook for 2 minutes or so, then add the passata and red lentils and 2 cups of stock and allow lentils to cook with the lid on for 30 minutes.
Step 2 - Add the red cabbage and another cup of water if needed and place lid on and cook for 10 minutes. Add cumin, sumac and red chillies and salt and pepper to taste. Top with coriander and parsley leaves.