Taking part in Veganuary this year? Whether you’re giving up for good or just reducing your intake of animal products, Olivia’s recipe is an easy idea for a winter lunch. See Olivia’s full food styling portfolio and booking information here.
- 1 x Vegetable stock cube
- 2 carrots, diced or sliced dependant on preference
- 100 g puy lentils
- 800 g chopped tomatoes
- Half a swede, peeled and diced
- 2 medium aubergines
- 1 onions, finely chopped
- 1 large garlic clove, finely chopped
- Sprig of thyme
- 1 bay leaf
- 120 ml red wine
- 2 tbsp tomato puree
- 2 tbsp olive oil
- Salt & pepper
For the mash
- 900 g potato, peeled and cubed
- 3 parsnips, peeled, cored and chopped
- In a large heavy-bottom pan, sweat onions, carrots, swede and garlic in olive oil. Keep on a low/medium heat until starting to soften, then add tomato puree, thyme and bay leaves. De-glaze with red wine. Add chopped tomato, fill each can with water and add to pan, Vegetable Stock cube and lentils and simmer for about 30 minutes, until lentils are softening
- While that’s simmering, slice aubergine into slices about finger width. Place a large heavy-based frying pan onto a high heat. When smoking, add aubergine in batches and blacken each side, literally as black as you dare! Remove and let cool. Once cool, cut into large dice.
- Meanwhile make your rustic parsnip mash, cook the potatoes and parsnips in boiling salted water for 15 minutes or until tender. Drain and mash with seasoning
- When the lentils are starting to burst add the aubergine to the pan, stir and check seasoning, cook out for 10 minutes
- Tip the lentil mixture into a 1.4 litre/2 ½ pint ovenproof dish, or 6 smaller pie dishes, spoon the mash on top and rough up the surface with a fork. Place under a hot grill until the potato topping is lightly golden.