This is a rich and hearty vegan stew that is comforting and nourishing. I often turn to these kinds of stews when I sense I am in need of deep support from the plants, so after stretches of intense work, convalescence from illness or at the time of writing, making my way out of the Christmas meat and booze story. The mushrooms, miso, spices and astragalus weave together in an anti-inflammatory combination that is warming, immune/gut supportive and really tasty. As with any recipe, it is totally adaptable. For example, if you don’t have access to shiitake mushrooms, any will do, even button mushrooms. 

Ingredients:
100g shiitake mushrooms
2 sticks of celery
1 white onion
3 carrots
3 cloves garlic
1 tbsp astragalus powder
1 400g tin of green lentils
1 handful of green kale
1 bunch of buckwheat noodles
3 tbsp fermented barley miso
1 tsp turmeric
1 tsp cumin powder
1 tsp ginger powder
1 tbsp or so of extra virgin olive oil
1.5 liter of boiled water (or vegetable stock, or bone broth)
Seasoning to taste (salt and pepper is fine, or soya sauce to add more body)

Method:
Gently sweat the chopped garlic and onions in the olive oil until they are softened, and stir in the turmeric, cumin, ginger and astragalus powder. Continue to gently stir and sweat until combined, and then add the chopped celery, carrots and mushrooms. Sweat this on  a gentle heat for a few minutes.

Pour the water over the mix, and add the lentils and seasoning. Bring to the boil and reduce to a simmer. 

After around 20 minutes, add in the miso paste, chopped kale and buckwheat noodles. 

Serve it up with a little garnish