Nourishing Winter Vegetable Bowl

Streamside vegtables make it too easy to make your meals foolproof as they are always tastier than the non organic counterparts.

Here is something simple and nourishing where you can use any an all vegetables you feel like.

Ingredients:

  • Two table spoons of olive oil- at least
  • One Streamside shallot sliced
  • Half a Streamside Leek, sliced in half and sliced across again
  • Two Garlic cloves, sliced thinly
  • Three Streamside carrots- diced 1cm
  • 3 large Streamside yams, sliced
  • 2 large Streamside potatoes (any kind) diced 2cm chunks
  • 1 cup of green lentils
  • 1 cup of split red lentils- washed – rinse in a Sieve.
  • Water
  • Salt
  • Pepper
  • A good few handfulls of Streamside greens, sliced, (can be any kind- can be silverbeet, pea shoots, mesclun, bok choi, cabbage)
  • Olive oil and fresh soft green herbs like parsely to finish

 Directions:

  1. Heat a heavy bottomed saucepan that is big enough to contain all of these vegetables in pulses and water in.
  2. Add your olive oil and your shallots and leeks and cook for one minute while stirring then add your carrots and cook for Another two minutes.
  3. Add your garlic and cook for one minute while stirring.
  4. Now at your sliced yams, potatoes, One Cup of green lentils and One Cup of washed split red lentils.
  5. Cover completely with water try at 1.5 litres and cook that down for 45 minutes. Add more water if you need to.
  6. When the potatoes and lentils and yams are cooked then taste for seasoning. You may like the natural taste as I do, or you may want to add some spices, a teaspoon of Curry powder here is nice or a teaspoon of paprika.
  7. Finish this off with a good few handfuls of stream side sliced greens, cook for one more minute and then the serve.
  8. Finish with any fresh herbs and olive oil that you like.
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