Don’t forget about Earth Hour this Saturday and eat by candle-light!
With lock-down in full effect, most of us will be at home “camping” and braaing in our gardens.
To help you decide what to cook, we’d like to highlight one of the most sustainable produced foods in the world.
Mushroom production requires relatively low water, energy and land space. We also know that plant-based diets are a tenet of sustainable eating and we’re delighted that mushrooms are one of the heroes of this movement. They are umami-rich, packed with flavour and also a nutritional superfood.
Braaing and eating by candlelight with your loved ones has never been easier, more delicious or more planet-friendly than with this easy peasy and ready in minutes braai recipe.
Mushroom & Lentil Potjie Recipe
Serves 4 – 6
Ingredients:
- 2 tbsp olive oil
- 6 cups vegetable stock
- 1 cup carrots, chopped
- 1 cup celery, chopped
- 1 cup onion, chopped
- 2 large potatoes, cut into 3 cm squares
- 2 cups dried brown lentils
- 2 tins chopped tomatoes
- 4 cloves minced garlic
- 1 Tsp dried basil
- 1 Tsp dried thyme
- 2 fresh bay leaves
- 100g cherry tomatoes
- 100g sugar snap peas
- 250g Portabello mushrooms, sliced
- 250g white button mushrooms, sliced
- Salt & pepper
- Fresh parsley
Method:
- In a potjie pot pour in the olive oil and allow to heat. Once hot fry the onions and garlic for 1 – 2 min. Add in the carrots and celery and allow to continue to cook for another 5 min. Add in the potatoes, dried lentils, tinned tomatoes, dried basil, dried thyme, bay leaves and stock.
- Allow to simmer for about 45 min.
- Add in the cherry tomatoes, sugar snap peas and mushrooms. Continue to simmer for another
30 min. At this point check to see if the vegetables have cooked through and the lentils are tender. Season to taste. If needed add more stock. - Remove from direct h eat and allow the potjie to stay warm while serving.
Serve with some fresh parsley and crusty bread for mopping up the sauce
