Hearty Irish Roasted Veggie Stew
Dave & Steve The Happy Pear
Dave & Steve The Happy Pear
Recipe - Pavillion SC Swords - SV
Hearty Irish Roasted Veggie Stew
Prep Time10 Minutes
Servings5
Cook Time35 Minutes
Ingredients
1 large onion, finely diced
4 cloves garlic, finely diced
1 leek, diced
2 medium courgettes, cut into small chunks
4 carrots, cut into small chunks
1 tbsp maple syrup or sweetener of choice
1 x 400g tin of cooked lentils
1 x 400g tin of chopped tomatoes
2 bay leaves
½ tsp black pepper
1 tsp salt
2 tbsp tamari/soy sauce
1l veg stock
1.5kg of potatoes of choice, cut into small even pieces
50ml The Happy Pear Oat Drink
2 tbsp oil
Directions
- Preheat the oven to 200C
- Add the carrot to a baking tray and mix with ½ tbsp of oil and ½ tbsp of maple syrup.
- On another baking tray do the same with the courgettes and bake them both for 25 mins
- Boil a large saucepan of water, add a pinch of salt, and cook the potatoes until tender, about 20 minutes.
- Drain, add the oat milk and oil, mash until smooth and season with salt and pepper to taste.
- Drain and rinse the lentils and prepare your 1 litre of veg stock.
- Heat a large 5l saucepan on high heat. Add 1 tsp of oil.
- Once hot add the onion and cook for 4-5 mins, stirring occasionally. Add in the garlic, leek and a pinch of salt. Mix well and cook for 2 minutes stirring regularly.
- Add 2 tbsp of water and put the lid on the pot. Leave to sweat for 4-5 mins, and cook until the leek is soft.
- If the veg starts to stick just add 2 tbsp of water and scrape back in any stuck parts to incorporate.
- Remove the roasted veg from the oven and add to the saucepan along with the veg stock, drained lentils, chopped tomatoes, bay leaves and tamari/soy sauce and bring to the boil. Reduce to a simmer and leave to cook for 5 minutes, stirring occasionally.
- Season to taste, then plate a scoop of mashed potatoes and ladle on the stew.
10 minutes
Prep Time
35 minutes
Cook Time
5
Servings
Shop Ingredients
Makes 5 servings
SuperValu Mild Onions Net (3 Piece)
€1.49€0.50 each
SuperValu Loose Garlic (1 Piece)
€0.49
SuperValu Leeks (350 g)
€1.89€5.40/kg
SuperValu Courgettes (2 Piece)
€1.79€0.90 each
SuperValu Irish Carrots Loose (1 kg)
€1.25/kg€1.25/kg
Signature Tastes Maple Syrup (332 g)
€4.49€13.52/kg
Bunalun Organic Lentils (400 g)
Only €1.25
€1.25 was €1.55€3.13/kg
SuperValu Chopped Tomatoes (400 g)
€0.55€1.38/kg
Schwartz Bay Leaves (3 g)
€2.50€833.33/kg
Funky Soul Ground Black Pepper (41 g)
€0.89€21.71/kg
SuperValu Table Salt (750 g)
€0.50€0.67/kg
SuperValu Dark Soy Sauce (150 ml)
€0.90€6.00/l
Knorr Vegetable Stock Pot 4 Pack (28 g)
€2.79€24.91/kg
SuperValu Irish Rooster Potatoes (2 kg)
€3.79€1.90/kg
The Happy Pear Organic Oat Barista (1 L)
€2.69€2.69/l
SuperValu Extra Virgin Olive Oil (250 ml)
€2.99€11.96/l
Directions
- Preheat the oven to 200C
- Add the carrot to a baking tray and mix with ½ tbsp of oil and ½ tbsp of maple syrup.
- On another baking tray do the same with the courgettes and bake them both for 25 mins
- Boil a large saucepan of water, add a pinch of salt, and cook the potatoes until tender, about 20 minutes.
- Drain, add the oat milk and oil, mash until smooth and season with salt and pepper to taste.
- Drain and rinse the lentils and prepare your 1 litre of veg stock.
- Heat a large 5l saucepan on high heat. Add 1 tsp of oil.
- Once hot add the onion and cook for 4-5 mins, stirring occasionally. Add in the garlic, leek and a pinch of salt. Mix well and cook for 2 minutes stirring regularly.
- Add 2 tbsp of water and put the lid on the pot. Leave to sweat for 4-5 mins, and cook until the leek is soft.
- If the veg starts to stick just add 2 tbsp of water and scrape back in any stuck parts to incorporate.
- Remove the roasted veg from the oven and add to the saucepan along with the veg stock, drained lentils, chopped tomatoes, bay leaves and tamari/soy sauce and bring to the boil. Reduce to a simmer and leave to cook for 5 minutes, stirring occasionally.
- Season to taste, then plate a scoop of mashed potatoes and ladle on the stew.