Stovies
- Rachel Taylor
- Oct 29, 2022
- 1 min read
3 tbsp rapeseed or vegetable oil
500g onions, sliced finely
1 kg potatoes, peeled and sliced finely
Large sprig of fresh rosemary, chopped
1/2 tsp ground nutmeg
300 mL concentrated veg stock
freshly ground black pepper
115g dried red lentils
salt

Method:
In a large pot with a lid, add the oil and onions and sweat over low heat for 20 mins.
Add the potatoes, rosemary, nutmeg and stock and some pepper, cover the pot and cook gently until the potatoes are soft.
Meanwhile, in a separate pan add the lentil and cold water, until the lentils are covered to about 2 cm above, bring to a boil then reduce to simmer until the water has been fully absorbed.
Once the potatoes are soft add the lentils to the potato mixture.
Season to taste with salt and pepper.
Serve with your choice of green veg - well-seasoned roasted broccoli is highly recommended.
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