Sub the lamb for lentils
Prep Time - 10 minutes
Cook Time - 25 minutes
Keeps well in the refrigerator for 3- 4 days and reheats beautifully
Fry. Heat 2 tablespoons of olive oil in a large saucepan over medium heat. Add onion, carrots, celery (if using), salt and pepper, red pepper flakes and oregano/thyme/marjoram (if using). Sauté for 7 minutes or longer, until the vegetables soften up. Add the mushrooms and sauté for another 8 minutes, until the water released by the mushrooms evaporates and they begin to brown. Add garlic and stir around for another minute.
Add the lentils, crushed tomatoes, tomato paste, smoked paprika, cinnamon and nutmeg (if using), to the pot with the mushrooms. Stir to combine, then cover and cook for 5 minutes for the flavours to incorporate.
Spices and dried herbs can be purchased loose and in bulk from a bulk store or bulk section of your supermarket and you can use your own jars and bags. Check out some of the stores in the Sea to Sky, Vancouver area and more here.
The lentils could also be bought in their dried form and package-free from the bulk options listed above and then soaked and cooked ahead of time.
Check out what foods are in season in BC when HERE.
You can also look at We Heart Local BC for updates each month as to what's in season.Another great way to ensure you're using seasonal produce is to subscribe to a CSA Box with a local farm and structure your meals around the seasonal produce you've received that week!
*Adapted from Golubka Kitchen's Vegan Lentil Moussaka