Winter Lentil & Spelt Stew with Miso

Danka suggests various accompaniments to this stew, so why not make a big batch, change up the toppings, and never get bored?

Serving suggestions:

• Thick yoghurt, olive oil and freshly cracked black pepper.
• Yoghurt, soy mushrooms (cook chopped mushrooms in butter or oil and dark soy sauce) and parsley.
• Roasted squash, burrata, toasted hazelnuts, parsley garlic oil (blend parsley, garlic, lemon zest, sea salt and olive oil).

Notes:

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.

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