Makes 8
1 tsp olive oil (or 60 ml water/veg stock for oil free version)
1 medium onion, chopped
1 large carrot, grated
Serves 4
1 cup Puy lentils, soaked for 3 hrs or over night
1 tbs olive oil
1 onion, chopped
3 cloves garlic, crushed
2 peppers (green, red), chopped into 1cm pieces
1 tablespoon of tomato puree
1 tin of chopped tomatoes
1 cup vegetable stock (I use Marigold)
2 heaped teaspoons red or brown miso
Root mash
400g sweet potato, (1 large)
300g carrots (4 medium)
500g parsnips (2 large)
1tbs olive oil
salt
200g creme fraiche ( I used dairy free Oatly)