This is hearty warming winter dish packet with flavour and nutrition and it makes the perfect vegan Christmas dish.
If you don't have much time you can use 1 tin of brown lentils instead of dried puy. Cook the vegetables until they are tender, add the lentils, kombu and then the stock - you will need a lot less stock, simmer for around 5-10 minutes or until the lentils are just starting to become really soft then continue with the method above from step 5.
Celia Plender is a freelance food writer and chef with experience in both Japan and the UK. She has written for publications including Time Out Magazine, channel4.com/4food, goodfoodchannel.co.uk and clearspring.co.uk.
Since returning from Japan, where she worked as a chef in a Tokyo kaiseki restaurant, she has devoted more and more of her time to Japanese cuisine. As she trained in the West, she is also fully conversant with European cuisine.
She is the proud editor of two cookbooks: Dashi and Umami, the Heart of Japanese Cuisine (Cross Media 2009) and Umami World Recipes, Filipino (Cross Media 2009).
In her food writing career she has written for various magazines and websites, including www.channel4.com/4Food, where she is currently Deputy Editor, www.goodfoodchannel.co.uk, Time Out Eating and Drinking Guides, www.Eat-Japan.com and www.clearspring.co.uk. She is also a member of the Guild of Food Writers.