Preparation time is 10minutes
Cook time is 50minutes
Total time is 1hours
Serve is for 4 people
Estimated cost per serve is 12.95 dollar
Difficulty level: 2 out of 4
10 Ingredients
Number of servings
4
- 50grams dried porcini mushrooms
- 200grams puy lentils, dried
- 1/2 bunch thyme (10 sprigs)
- 3tablespoons olive oil
- 2 onions, peeled and chopped
- 200grams portobello mushrooms, sliced
- 5 cloves garlic, peeled and sliced
- 500grams celeriac, peeled and chopped
- 1.80L vegetable stock, made with 2 stock cubes
- 200grams kale, destalked, shredded
Nutrition per serving
1880kJ / 448Cal
1880 Kilojoules or 448 Calories
22% of daily energy intake*
Protein
22.6grams
Fat
19.2grams
Carbs
47.2grams
Sugars
18.6grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
These vegan koftas make a delicious change from falafel.
Method
Step 1 of 4
Place the dried mushrooms in a bowl covered with boiling water and steep for 10 minutes. Cook the lentils to the boil in a large pan of boiling water and cook for 10 minutes, drain and pour into a large pan with the dried mushrooms and soaking liquid. Pour over the vegetable stock, add thyme and simmer with the lid on for 20 minutes.
Step 2 of 4
Heat the oil in a pan on medium high heat and cook the onions and portobello mushrooms for 10 minutes. Stir in the garlic and cook for 2 minutes.
Step 3 of 4
Remove the thyme and stir the lentil mixture into the pan with the mushrooms. Add the chopped celeriac and cook for 20 minutes until the lentils and celeriac are both completely tender.
Step 4 of 4
Stir in the kale and cook for 5 minutes, until wilted, and serve.
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