Autumn veg lentil stew with shredded chicken and sauteed chard

Continuing on from my Autumn/Fall drive to eat seasonally I’ve plundered my plot for some of the veggies for this dish. It’s so lovely to still be picking at this time of year and shows that with a little planning your plot can work for you throughout the winter. Mr Kate’s Table planting guide is coming soon.

I love to prep a big pile of diced veggies to add to any of my dishes during the week but I wanted to make the point that this isn’t the only way to prep. Many of us don’t have the time or inclination to chop lots of veggies and that’s when your food processor can come in handy. I use the mini processor attachment of my Bamix all the time to shred, grate and chop, it is the most used bit of kit in my small kitchen. In this recipe I grated my veggies in here to make life easier.

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Autumn veg lentil stew with shredded chicken and sauteed chard

This dish would make a great ‘meat free Monday’ meal too, just leave out the shredded Chicken and maybe roast in the oven a lovely big Portobello mushroom drizzled with a little olive oil and crush some garlic to pop inside, 20mins at a medium heat. Alternatively to turn them into something more luxurious add a glass of red wine and a handful of bacon lardons and serve with some Toulouse sausages. I love having leftovers of these lentils, they reheat well and make a great lunch to take to work or to make one of the suppers above.

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Serves 4 with lentil leftovers for at least x 2 lunches/suppers

Ingredients – Lentils

1 Red onion

2 medium/large carrots

2 medium/large parsnips

2 cloves garlic – crushed

Parsley

400g lentils

1 serving spoon tomato puree

1 tablespoon olive oil

1 tin chopped tomatoes

1 Chicken/vegetable stock cube

1 small bunch parsley, 1 sprig rosemary

Ingredients – Chicken and chard

500g Chicken thighs

1 sprig rosemary and 3 cloves of garlic

Large handful of chard/kale leaves sliced thinly, use the stalks

Method

Pre-heat your oven to 180/350. Crush your garlic cloves with the back of your knife, leaving the skin on. Pop your chicken thighs into a small roasting tin and nestle your rosemary and garlic cloves in between them. Roast in the oven for 25mins whilst you complete the steps below.

Slice your washed chard/kale leaves thinly and set aside.

Peel or wash your veggies, parsnip, carrot and onion. Chop these into large chunks for grating or chopping in your food processor. Chop your onion first and set aside, the carrot and parsnip can be done together.

Add your olive oil to a large heavy bottomed pan/wok with a lid, heat the oil over a medium heat and add your chopped red onion. Stir until beginning to soften and then add your grated veggies.

Once your veggies have softened, this will take about 4 mins, add your lentils, tomatoes, stock cube, herbs and tomato puree. Reduce your heat to a low simmer and pop a lid on your pan and leave to cook for approx 30mins. Your lentils should not need additional liquid but if they are cooking fast then add ½ cup of hot water to the mix.

Your lentils should be tender but still maintain their shape, nothing worse than a soggy lentil!! Once you are happy with the texture of your lentils replace the lid of the pan and set aside on a very low heat.

Remove your chicken thighs from the oven and shred between two forks on a chopping board. Set aside. Remove your garlic cloves and set aside. Leave the chicken juices in the roasting tin.

Pour your chicken juices into a heavy bottomed pan/wok on a high heat (if your chicken hasn’t thrown off at least a tablespoon of juices then add 1 tablespoon of olive oil). Once the juices heated add your chard/kale and squeeze your garlic cloves into the mix too.

Once these have wilted add your chicken and just stir through, add salt and pepper to taste and serve on a bed of warm lentils.

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