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Ingredients
US|METRIC
4 SERVINGS
- 1 large onion (chopped roughly)
- 1 Tbsp. olive oil
- 4 cloves garlic (sliced)
- 1 Tbsp. smoked paprika
- 1 large carrots (finely chopped)
- 200 grams courgette (diced)
- 4 tomatoes (chopped up)
- 350 grams puy lentils (or dark green French, rinsed)
- 1.5 liters stock
- 2 Tbsp. balsamic syrup
- 1 Tbsp. Worcester sauce (vegan)
- 2 Tbsp. soy sauce (or Tamari)
- 2 tsp. brown rice miso
- black pepper
- sea salt
- 1 Tbsp. extra virgin olive oil
- 2 Tbsp. fresh thyme
- 250 parsnips (chopped up into small cubes)
- 350 grams butternut squash (peeled and chopped up into small cubes)
- 2 Tbsp. olive oil
- sea salt
- 1 tsp. wholegrain mustard
- 5 Tbsp. cream
- 50 mL water
- sea salt
- black pepper
- cream
- extra-virgin olive oil
- fresh thyme
- sea salt flakes
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