Simmering stews

1 onion, diced
3 cloves garlic, minced
2 celery stalks, diced
2 large carrots, diced
1 tsp ground turmeric
1 tsp ground cumin
1¼ cups uncooked red lentils
1 heaped tbsp vegan chicken stock
6 cups water
2 cups finely chopped kale
Salt & pepper, to taste
½ cup chopped fresh parsley, to serve

Sauté onion and garlic and a dash of water. Add carrots and celery, stir and sauté until the onion is translucent.

Add turmeric, cumin and red lentils. Stir well. Add vegetable stock powder and 6 cups water.

Stir and bring the stew to a simmer. Cover the pan with a lid, bring to the boil and let the stew simmer for about 10 mins until the lentils are softened and the stew is a creamy texture.

Add kale and stir until it is wilted.

Salt and pepper to taste. Then, just before serving, add ½ cup chopped fresh parsley.

1 onion, finely diced
3 cloves garlic, minced
2 tsp ground cumin
2 bay leaves
1 cup red wine
1 tbsp sugar
2 tbsp tomato paste
1 tbsp fresh thyme leaves
2 tbsp Worcestershire sauce
1 medium carrot, sliced into rounds
6 small potatoes, cubed
1½ cups pumpkin, cubed
1 head cauliflower, cut into small florets
5 cups liquid vegan stock
1 × 420g tin diced tomatoes
2 cups cooked chickpeas
Salt & pepper, to taste
¼ cup chopped parsley, to serve

Cook onion