At this time of the year, as the year closes and a new one is on the horizon, we do find ourselves a bit sick of food. But the weather is wet and miserable and so something warming is needed, but we also need to use up some leftover vegetables.
An oversight in the Meal plan shopping yesterday left us with no 'main meal' for lunch today so I needed an idea which was based on Store cupboard staples.
So a Green Lentil Chilli with Parsnip and Stilton Bread, found us using up the parsnips, carrots and the Stilton, all the rest of the ingredients came out of the cupboards.
Firstly start the Chilli.
Fry off, gently, one peeled and chopped Onion, and four garlic cloves (chopped). Adding one tablespoon of Cayenne Pepper and One Tablespoon of Ground Cumin.
I also found a fresh green Chili in the fridge and a couple of carrots, which I chopped finely and added.
Then wash 250g of dried green lentils and make a litre of vegetable stock. Add the Lentils to the onions and add in the stock, a squeeze of tomato puree and a tin of Chopped tomatoes
Bring to the boil and turn the heat down to a Simmer, season, and cook for 50 mins, stirring occasionally..
Then make the bread. Preheat the oven to 180C
Peel and chop a large onion and gently saute in a frying pan until transparent, set aside to cool slightly.
In a large bowl add 175g of self-raising flour, 175g of Grated Parsnip, 50g of Strong Cheese, a pinch of salt and season with black pepper and a teaspoon of dried thyme.
Whisk one egg into 3 tablespoons of milk and use this to combine all the ingredients together.
You don't kneed this bread, and it doesn't rise, it's like a big tasty scone so just shape it into a round loaf shape and pop it on a baking tray.
It cooks in about 40 minutes, leave it to cool a little before serving with the chilli, with a blob of natural yoghurt if you have some in the fridge.