Spanish-style Lentil, Potato, and Tempeh Stew
This stew is inspired by the Spanish dish lentils with chorizo. We have replaced the traditional chorizo sausage with spiced tempeh crumbles. Some bra...nds of tempeh can be easily crumbled - if you struggle, give it a rough chop and then pulse several times in a food processor. Doing this allows it to absorb maximum flavour from the rest of the dish. It also transforms the texture, so if you have a tempeh skeptic in your life, this might be a dish to convince them! Read more

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NUTRITION PER SERVING (Read more)

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Ingredients
Method
Gather and prepare your ingredients.
Heat the olive oil in a large heavy-bottomed saucepan. Add the onion and garlic with a light sprinkle of salt and pepper. Cook, stirring often, for 3-4 minutes, until softened.
Add the tomato puree, tamari, paprika and dried oregano. Stir to coat. Cook for a further 1-2 minutes, until fragrant and darkened.
Add the crumbled tempeh. Stir to coat.
Add the lentils, potatoes, carrots, peppers and vegetable stock. Bring to a simmer and cook for 20-25 minutes, until tender.
Stir through the kale and allow to cook for a further 3-4 minutes, just until wilted.
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