Sweet Potato, Miso & Mushroom Pot
A deeply flavoured braise of sweet potatoes, dark speckled lentils, mushrooms and tender kale leaves, simmered in a rich miso, garlic and ginger broth.
- 2 red onions
- 1 thumb ginger
- 3 cloves garlic
- 400 grams mixed mushrooms
- 500 grams sweet potatoes
- 1 cube vegetable stock
- 40 grams brown rice miso
- 300 grams dark speckled lentils
- 400 grams kale
- 2 tbsp olive oil (extra virgin)
- sea salt
- freshly ground pepper
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Fill your kettle and boil it. Peel and chop the onions. Peel and grate the ginger and garlic. Thickly slice the mushrooms. Warm a large pan on a medium-high heat for 2 mins then pour in 2 tbsp olive oil. Add the onions and fry for 5 mins till softened, stirring a few times.
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While the onions cook, peel and coarsely grate the sweet potatoes. Squeeze the miso into a large jug and crumble in the stock cube. Pour over 1 ltr hot water from the kettle and swirl to dissolve.
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When the onions have cooked for 5 mins, add the ginger, garlic and mushrooms to the pan. Fry for 5 mins, stirring frequently, till the mushrooms have softened and are juicy. Add the grated sweet potato and stir it in.
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Tip in the lentils and pour in the miso stock. Pop a lid on the pan and leave to simmer for 25 mins till the lentils are tender. Stir every now and then, adding more water if it's looking a little dry.
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Meanwhile, finely shred the kale, discarding any really thick or dry stems.
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After 25 mins, add the shredded kale to the lentils and veg, and cook together for 5 mins. Taste the lentils and add some salt or pepper if you think it needs it. Serve in warmed bowls.
