Phoebe of @_naturalnourishment came up with another absolutely scrumptious looking dish for us – this amazing Jackfruit & Lentil stew!Serves 4-6.
1 can young jackfruit
250g cooked lentils
1 red pepper
2 medium onions
2 garlic cloves
2 sticks celery
2 sprigs fresh rosemary
1/2 jar Organico olives
5 Organico sun-dried tomatoes
1 organic vegetable stock cube
1 tablespoon dried oregano
1 teaspoon black pepper
1tsp coconut oil
brown rice, noodles or 1/2 roasted aubergine
feta or goat cheese
Peel & dice the onions, add to a large pan with the coconut oil & begin to heat on a gentle flame, stirring to coat in the melted oil.
Wash the celery, pepper & carrots (no need to peel them) & cut into 1cm chunks, add these to the onion & leave to gently cook for 6-7 minutes, stirring occasionally.
Hold the rosemary stalks at the soft end, running your fingers along the stems against the growing direction of the leaves so they pinch off easily. Add the stalks straight to the pan then finely chop the leaves & add these too along with the pepper & oregano. Stir to mix everything together.
Roughly chop the sun-dried tomatoes, grate/crush the garlic & add these as well, leave to cook for 1 minute then pour in the passata, using the water to rinse the container of any leftover bits before pouring this in too & crumbling in the stock cube. Bring to a gentle simmer.
Chop your mushrooms into biggish pieces (quarters is usually fine) as they will shrink, add these then pop a lid on & cook gently for 10 minutes.
Drain & rinse your lentils then add these & continue to cook but with the lid off for a further 10 minutes to allow the sauce to reduce slightly.
Roughly chop the jackfruit & olives, add these for a final 5 minutes & then it’s ready to serve!