Recipe: Vegan Welsh Cawl - #vegan #welsh #cawl

Caption of Vegan Welsh Cawl. Image by Edward Daniel (c).

Edward Daniel Vegan Welsh Cawl is inspired by my Welsh best friend, Kevin, who helped me realise the delights of Welsh cuisine. What I love… Recipes Vegan Welsh Cawl European #

Serves: 6 Prep Time: 30 mins Cooking Time: 3hours 40mins 3hours 40mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

For stock
3 litres of filtered water
2 medium carrots, whole
1 stick of celery, halved
1 medium potato, halved
For soup
1 onion
2tbs olive oil
200g lentils
250g carrots, chopped
1 medium swede, chopped
200g potatoes
1 leek, chopped
Few sprigs of parsley

Instructions

Sauté the onion in olive oil until the onion becomes translucent. Set to one side.
In a large pan, make the stock by placing water together the carrots, celery, potato and onions. Bring to the boil. Simmer at a low to medium heat for an hour. Discard the potato. Chop the carrot and return to the stock.
Add lentils, further carrots and pinch of salt. Simmer for further couple of hours. This broth will keep till the following day, until needed.
30 minutes before serving add in the potatoes and cook. 20 minutes in add the leeks.
Just before serving swirl in the parsley.
Serve with bread and cheese.

Notes

By Edward Daniel, Vegan Chef and Former Chair of The Vegan Society. Contributor to Vegan Life Magazine, Plant Based Magazine, Vegan Food and Living Magazine and OK! Magazine. Speaker and cooking demonstrator at Vegan Life Life Festival London, Mind Body and Spirit Festival London, Veganes Sommerfest Berlin, and Bali Vegan Festival. Author of "Essence: The Beginner's Guide to Veganism".