Parsnip quinoa stew with whole rosemary

olive oil

1 red onion, finely chopped

1 garlic clove, finely chopped

2 medium parsnip, peeled and roughly chopped

1 medium potato, chopped

1 large sprig rosemary

1/3c red lentils

2/3c white quinoa

a handful dried mushrooms

1 litre water

2t stock powder


white pepper



Heat the oil in a large sauce pan


Add the onion and fry on a low to medium heat until it is soft

Add the garlic and fry for another 5 minutes

Add the parsnip, potato, rosemary, lentils, quinoa, mushrooms, water and stock

Turn up the heat and simmer

After 10 minutes taste the dish, add salt and pepper to your own personal taste

Simmer until the lentils have completely melted and the parsnip and potato are soft

Scoop out the rosemary stalk, leaving the leaves