Goodmorning, on this crisp Winter’s morning . I don’t know about you but this is a week (who am I joking, I mean month… months) of comfort food. I’m not complaining as our comfort foods are always wholefoods based and a healthier version of traditional dishes. Why not make it a little healthier but making healthy and nourishing substitutions?
Recently I was generously sent some delicious, vegan-friendly savoury snacks from Yarra Valley Snack Foods (see their goodies here). It was a delicious coincidence that these are some of my go-to snacks when I feel like something crunchy and savoury. These falafel corn chips were perfect with this lentil and potato chilli, served alongside some homemade cashew pesto.
Corn chips to serve
Fresh spring onions to serve, chopped
Lentil and potato chilli
2 cups organic beluga lentils, soaked and rinsed
1 TBSP olive oil
1 cup organic tomato passata
1 cup vegetable broth
2 TBSP tomato paste
1 TSPN crushed garlic
1/2 brown onion, sliced
2 TSPN dried chilli flakes
1 TSPN smoked chipotle powder
Habanero hot sauce- optional
Pinch of salt
1 medium potato, cubed
1 carrot, cubed
Handful of organic kale
Herby cashew pesto
1 cup of organic cashews, soaked overnight
1 garlic, crushed
2 TBSP good- quality olive oil
1/4 cup nutritional yeast
Juice of half lemon
Handful of green herbs *see notes
1. Sauté the garlic, onion, smoked chipotle powder, tomato paste, potato and carrot in olive oil until softened.
2. Add the tomato passata, vegetable broth, lentils and chilli flakes before stirring well. Cover the pot and simmer until the lentils are cooked.
3. While the lentils cook, make the pesto. In a blender, add all the ingredients and blend until desired consistency. You may need to add a little water to thin out the consistency.
4. To serve, place the lentils in a bowl and serve with corn chips and a dollop of herby cashew pesto.
❁ This recipe is created in collaboration with Yarra Valley Snack Foods however please note that I only liaise with companies that match my nutritional and dietary preferences.
❁ Lentils may be substituted with chickpeas or beans of other preference.
❁ I used hometown nasturtium, spring onion (scallion) and rocket for the pesto. Feel free to substitute with basil, coriander, parsley or chives.
❁Leftovers freeze well.
“Life ought to be a struggle of desire toward adventures whose nobility will fertilize the soul.”- Rebecca West.