stew
A simple vegetarian stew, packed full of lentils, leeks and potatoes, perfect for a hearty winter dinner, and ideal for freezing. To make this casserole slice the potatoes and fry, add the sliced leeks and cook till soft. Add the sliced onions and chopped celery and cook for 5 minutes. Add the crushed garlic and chopped mushrooms and cook for 5 minutes, Add the wine, lentils and herbs to the pan and cook for a minute or two. Add the contents of the frying pan to a casserole dish season with salt and pepper and cook in the oven for 20 minutes.
Yes, lentil stew freezes really well. Make extra add to a freezer-proof dish and allow to cool. Store in the freezer ready to cook for another night, perfect for a busy work night.
it is the ideal comfort food on a cold winter night, simple to cook and the perfect hearty dinner, Packed full of veggie proteins from the lentils and vitamins and minerals from the vegetables. Not forgetting the amazing hit of carbs from a stew that's perfect for warming you up. You can serve it will on its own or with crusty bread ideal to mop up the delicious gravy. Enjoy a cosy meal by the fire with a bowl full of heavenly carbs.
This dish is perfect for vegans, and vegetarians and ideal if you are on a budget as it is really cheap to cook. It is also one of those rare dishes that is great comfort food and good for you too, So if you are on a health kick then this is the perfect dish.
This lentil and potato dish is a great main course for a winter French vegetarian dinner party serve it with a rich camembert cheese dip for starters and a fresh French lemon tart for dessert
This wonderful recipe is a meal in one so really doesn’t need a side dish, but you can serve it with;
The tinned lentils are perfectly complemented by the potatoes, leek and mushrooms. What makes this recipe extra special is the white wine and herb de Provence gravy.
This casserole has an earthy taste from the tinned lentils and a slightly acidic taste from the wine, freshness is added via the herbs making a delicious stew
Green lentils - There are many types of lentils, for this recipe you need a strong earthy one, we suggest green or brown lentils. Don't use yellow or red lentils as they won't have enough flavour.
We use tinned but you are welcome to try using dried. Soak the lentils in water for two hours or longer. Drain the water and rinse the lentils. Add the lentils to a pan with water, and bring to a boil. Turn the heat down and simmer till the lentils are tender. Using dried lentils will mean the recipe takes longer to cook
Potatoes - The best potatoes for this are general all-purpose or baked potatoes. Don't use chipping or roasting potatoes.
Mushrooms - You can use any type of mushroom. Button mushrooms if you want a light taste and for a stronger flavour use Portobello or chestnut mushrooms
White wine - dry white wine is great. If you are making this for vegans make sure your wine is vegan
Green Lentil Salad with Butternut & Beetroot
