Tomato & Red Lentil Stew with Mini Mozzarella Dunkers
Created by @tarasvegantreats
A great recipe for when you’re craving something hearty but protein-rich too. If you’re ever low on tomatoes, pop in some red peppers to roast alongside.
Ingredients:
- 800g Organibox tomatoes
- 2 Organibox white onions
- 300g red split lentils
- Organibox garlic cloves
- 10g flat leaf parsley finely chopped
- 400ml vegetable stock
- 2 tablespoons dark soy sauce
- 2 tablespoons ketchup
- 1 tablespoon red pesto
- 1 tablespoon paprika
- 1 tablespoon tomato purée
- 1 tablespoon onion granules
- 1 teaspoon black pepper
- 1 rosemary sprig
- Pinch of sea salt
- Olive oil-
- 2 slices white sourdough-
- Handful of vegan mozzarella
- 0.25 teaspoon dried oregano
- Vegan butter for spreading
Method:
- Quarter tomatoes & onions, roast for 30mins at 200c with a drizzle of oil and salt
- Sautè finely chopped garlic with a sprig of rosemary in olive oil for 5 minutes
- Add lentils & stock, bring to simmer
- Add all other ingredients & allow to simmer for 10 minutes until lentils become tender
- Blend tomatoes and onions until smooth and pour into lentils
- Simmer for 12 minutes more, stirring frequently until lentils are tender
- Place buttered sourdough onto frying pan
- Load with cheese & sprinkle with herbs
- Sandwich with second buttered slice & flip so it’s golden on both sides
- Take off eat & cut into mini squares
- Ladle lentil stew into bowl and decorate with mini toasties
