by Flick Ruby

Vegan food is easy and delicious.  More people are choosing a plant-based diet for a bunch of reasons we’re too hungry to go into here. Instead, let’s try out some yummy warming vegan recipes this winter.

Ingredients:

• 1 cup brown lentils
• 1 onion
• Small handful of sage (if you like the flavour)
• Small handful of thyme (ditto)
• Garlic-infused oil (okay for the FODMAPs) or just a few cloves of garlic
• Splash of oil
• 1 tablespoon of miso
• 3 cups vegie stock

Method:

1. The general ratio with lentils is 1 cup of dried lentils to 3 cups of water or stock.
2. Peel onion, cutting the top and bottom off but leave it whole. This is cooked with all the ingredients as the lentils absorb the liquid but removed at the end.
3. Sauté the garlic, or gently heat garlic-infused oil, add lentils and herbs and stir for a few minutes before adding the stock and miso.
4. Put on a low heat until the liquid is mostly absorbed. Long and slow is best for the flavour but, if you are in a hurry, turn it up and keep an eye on it until the lentils are soft.

Cath served this with perfectly roasted pumpkin and potatoes, and a spinach, walnut and pear salad and winter never tasted so good.

PS, We recommend the SBS Food – ‘How to make focaccia while you sleep’ recipe too.