Vegetable Goulash Recipe

This is one of my family's favourite winter dishes. It's a vegetable goulash recipe that's all made in the one pan. This recipe serves about four, although I often make double and freeze half of it.

Vegetable Goulash Ingredients

• 1/2 oz (15g) sundried tomatoes (chopped)
• 2 tablespoons olive oil
• 1/2 - 1 teaspoon crushed dried chillies
• 2-3 garlic cloves (chopped)
• 1 large onion (cut into small wedges)
• 1 small celeriac (cut into small chunks)
• 8 oz (225g) carrots (sliced)
• 8 oz (225g) new potatoes (scrubbed and cut into chunks)
• 1 small acorn squash (deseeded, peeled and cut into small chunks; about 8oz (225g) prepared weight)
• 2 tablespoons tomato puree
• 10 fl oz (300ml) vegetable stock
• 1 lb (450g) canned puy or green lentils (drained and rinsed)
• 1-2 teaspoons hot paprika
• A few sprigs of fresh thyme
• 1 lb (450g) ripe tomatoes
• Soured cream (to garnish)
• Crusty bread (to serve)

Making Vegetable Goulash

1. Take the sundried tomatoes and put them into a small heatproof bowl.



2. Cover with hot water (almost boiling) and leave to soak for 15 -20 mins. Drain and keep the soaking liquid.



3. In a large heavy based sauce pan (with a tight fitting lid) heat the oil and cook the chillies, garlic and vegetables for 5-8 mins, stirring regularly.



4. Mix the tomato puree with a small amount of stock in a jug and then add it to the pan.



5. Add the leftover stock, lentils, and sundried tomatoes with their soaking liquid, paprika and thyme.



6. Bring to the boil and then turn down the heat, cover and simmer for further 15 mins.



7. Add the fresh tomatoes to the pan and simmer for another 15 mins.



8. Serve with spoonfuls of soured cream on top and some crusty bread.

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