Don't be put off by the long list of ingredients in this recipe. Most are easily found, cheap and can be found in the frozen section too. I get my bere berries from Barony Mill (https://baronymill.com/) but feel free to substitute with barley or Bulghur wheat. Just adjust the cooking times as necessary. You can also make this vegan by omitting the cream, or using a vegan alternative.
Ingredients:
2 tbsp olive oil
1 onion, diced
2 garlic cloves, minced
2 bay leaves
1 tsp smoked paprika
1/2 tsp dried cumin
1/4 tsp dried coriander
1 tsp dried oregano
1 cinnamon stick
1 can tomatoes
670 g butternut squash, cut into even chunks
1/2 can (from the tomatoes) earl gray tea
2 cans (from the tomatoes) vegetable stock
A few dashes of Worcester sauce, to taste
330 g sliced mushrooms, fresh or frozen
1 bell pepper, sliced
60 g red lentils
70 g bere berries, soaked for 8 hours
150 ml double cream
Method:
Heat up the oil over medium heat and add the onions. Fry, stirring often, until translucent.
Add the garlic and bay leaves, cooking for a further 2 minutes.
Add the mushrooms and bell pepper, cooking until all the liquid from the mushrooms has been released and evaporated. Add all the dried spices and continue cooking for another minute.
Add the squash, followed by the canned tomatoes, stirring everything together.
Add the tea, stock and Worcester sauce, followed by the bere berries and lentils. Mix everything well together. Turn the heat down to low and simmer for about an hour, until the lentils and berries are cooked through. Stir every 10-15 minutes or so and add more liquid, a little at a time, if it starts sticking to the pot and looks dry. You are aiming fora thick stew as opposed to a runnier soup. After an hour, taste the berries and lentils to ensure they are fully cooked through. If they are not, continue cooking until they are. Add more liquid as necessary.
In the last 5 minutes of cooking time, add the double cream. After 5 minutes, turn off the heat and serve.
コメント