Vegan Smoky Highland Stew
A veganised version of a classic Scottish style stew. This dish brings together classic flavours into a thick hearty stew.
- 2 tablespoons olive oil
- 1 medium brown onion diced
- 2 medium carrots roughly chopped
- 4 cloves garlic minced
- 1 medium leek sliced
- 2 teaspoons smoked paprika
- 150 g dried red lentils thoroughly rinsed
- 1 teaspoon liquid smoke
- 1 litre vegetable stock
- ½ a bunch kale stems removed and roughly chopped
- salt and white pepper to taste
In a large saucepan or dutch oven, heat the oil over medium heat. Add the onion and carrots and sauté for 8 minutes or until softened and starting to brown.
Stir in the garlic and leeks then sauté a further 4 minutes or until softened. Add the garlic and smoked paprika then cook stirring for 1 minute or until fragrant.
Add the lentils and stir to coat. Pour in the vegetable stock along with the liquid smoke then increase heat and bring to a boil. Reduce heat to low-medium then simmer uncovered, stirring occasionally, for 30 minutes or until lentils softened and stew has halved in volume.
Add the kale and simmer a further 5 minutes or until softened. Season to taste with salt and white pepper. Serve with crusty sourdough bread.