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About
| A traditional stew can really hit the spot on a cold winter or early spring day. The combination of pearled spelt and lentils makes for a comforting and satiating meal, with the complex salty miso and bright lemon juice balancing this dish beautifully. |
Danka suggests various accompaniments to this stew, so why not make a big batch, change up the toppings, and never get bored?
Serving suggestions:
Ingredients
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Method
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Note 1: You can add additional vegetables to suit your taste, e.g. squash or leafy greens. Add the squash (chopped into 1.5 cm cubes) at the same time as the potatoes and the greens in the last 10 min of the simmering time.
Note 2: When cold and stored in the fridge, the texture of the stew might start looking a bit slimy. This is due to starches released by the spelt into the liquid of the stew as the stew cools. Once re-heated the starches dissolve into the liquid and the texture goes back to how it was freshly cooked.
Note 3: This stew freezes well, but the texture of the potato will change as freezing breaks down its starches. Some people don't mind this, but you may prefer to omit the potato if you're planning to make a big batch of this and freeze some.
A deeply comforting Persian-inspired aubergine stew made with naked fava beans instead of yellow split peas, and preserved lemon in place of black lime. Rich tomato, silky aubergine, warm spices, and sharp salty citrus combine to create a rustic, homestyle dish.
Vibrant and comforting Palestinian Rummaniyeh combines olive green lentils and charred aubergine with the deep tang of pomegranate molasses and the silkiness of tahini. A perfect vegan main served with flatbread.
A uniquely nutty and tender-crumbed vanilla cake featuring Hodmedod's wrinkled pea flour and toasted camelina seeds. Perfect for teatime or served with fruit and crème fraîche.
