Home
Recipes
parsley

Chinese noodles in vegetable broth with crispy tofu

Tofu recipes

Chinese noodles in vegetable broth with crispy tofu

50 minutes

Slivers of beef carpaccio with a zesty caper dressing and melba toasts

Slivers of beef carpaccio with a zesty caper dressing and melba toasts

Christmas turkey with lentil salad and lemony mushrooms

Turkey recipes

Christmas turkey with lentil salad and lemony mushrooms

2 hours 30 minutes

Shredded organic raw vegetables with baby spinach and hard-boiled organic eggs

Shredded organic raw vegetables with baby spinach and hard-boiled organic eggs

10 minutes

Grilled chicken thighs with spinach pasta

Chicken recipes

Grilled chicken thighs with spinach pasta

20 minutes

Caldeirada – Portuguese fish stew

Fish recipes

Caldeirada – Portuguese fish stew

About 1 hour

Prawn rissoles

New Year's

Prawn rissoles

45 minutes

Pasta with butter beans and fresh tuna

Pasta with butter beans and fresh tuna

15 minutes

Warm brinjal dip

Brinjal recipes

Warm brinjal dip

40 minutes

Oven-roasted red pepper and chilli bangers with lentil salad

Lentil recipes

Oven-roasted red pepper and chilli bangers with lentil salad

25 minutes

Chicken and parma ham steamed in garlic and parsley

10 minutes

Autumn vegetable stew with grilled cheese

Stew recipes

Autumn vegetable stew with grilled cheese

45 minutes

Load more

Autumn vegetable stew with grilled cheese

By Phillippa Cheifitz

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 45 minutes

Ingredients

2 - 3 T olive oil
1 onion, thinly sliced
2 leeks, thinly sliced
2 celery sticks, thinly sliced
2 cloves garlic, crushed
500 g pumpkin, peeled and cut into chunks
250 g parsnip or sweet potato, peeled and cut into chunks
250 g carrot, peeled and cut into chunks
sea salt and freshly ground black pepper, to taste
1 cup vegetable stock
1 x 400 g can Italian tomatoes in juice, blended
1 x 400 g can lentils, drained and rinsed
1 t dried oregano
2 - 3 T Italian parsley, chopped
1 bay leaf
125 g cheese, thinly sliced (try a mix of Crottin, mozzarella and Camembert)
crisp lettuce salad, for serving

Method

Heat the olive oil in a suitable casserole. Add the onion, leek and celery, and gently cook until soft and wilted.
Stir in the garlic. Add the vegetable chunks then stir. Season to taste.
Add the stock, tomato, lentils and herbs. Bring to a simmer then cover. Gently cook for 30 minutes, or until the vegetables are tender.
Adjust the seasoning.
Top with the sliced cheese then slide under a hot grill for a few minutes, until melted.
Serve with the crisp lettuce salad on the side.

Per serving: 1864.1kJ, 16.7g protein, 23.9g fat, 45g carbs