220 g green or puy lentils cooked
200 ml vegetable stock
100–150 ml oat milk
100 g WoW! Plant-based mozzarella alternative
2 medium carrots diced
1 small rutabaga diced
1/2 leek thinly sliced
1 finely chopped onion
3 garlic cloves minced
60 g fresh spinach
3 tbsp shiso spelt koji liquid (or soy sauce, fermented fava bean liquid, or another local soy-sauce alternative)
1 tsp thyme
1/2 tsp rosemary
1/2 tsp ginger powder
1-2 tsp salt
Black pepper
Chili oil for serving
CREMY LENTIL STEW WITH ROOT VEGGIES
Ingredients
Instructions
1. Sauté the aromatics
Heat the olive oil in a large, heavy pot over medium heat. Add the onion, leek, and a pinch of salt. Cook for 4-5 minutes, stirring occasionally, until softened.
2. Add the garlic and vegetables
Stir in the garlic, onions, carrots, and rutabaga. Cook for another 3–4 minutes, allowing the vegetables to start caramelising slightly.
3. Add the seasoning
Add thyme, rosemary, garlic and salt. Add the koji liquid and stir well to coat everything.
4. Simmer
Pour in vegetable stock or water. Bring to a boil, then reduce the heat and cover partially. Simmer for about 10–15 minutes, or until the root vegetables are slightly tender.
5. Add milk and lentils
Add oat milk and cooked lentils. Cook for additional 4-5 minutes on medium heat. Stir occasionally and add a little more liquid if the stew becomes too thick.
6. Make it creamy
Add WoW! Plant-based shredded mozzarella alternative and stir in the sauce until it melts well and the sauce becomes creamier.
7. Add the greens
Lastly add the spinach, gently toss with the stew, allow it to wilt for 2-3 minutes.
8. Season and serve
Taste and adjust the salt and koji liquid as needed. Serve with chili oil. The stew should be thick, creamy, and deeply savoury, with enough liquid to feel spoonable rather than dry.
