A bowl of veggie lentil stew with potatoes, mushrooms and leeks

Green Lentil Stew with Crusty Bread Recipe

40 Minutes
Serves: 2
A delicious veggie green lentil stew, lentils gently baked with potatoes, leeks, and mushrooms, flavoured with thyme, bay leaves and white wine. Serve with crusty bread.

Recipe Ingreds

stew

  • 1 leaves bay leaf
  • black pepper (to taste)
  • 1 stick celery
  • 3 sprig fresh thyme
  • 2 cloves garlic
  • 1 tin tinned green lentils
  • 1 whole leeks
  • 250 grams mushrooms
  • 2 tbsp olive oil
  • 0.5 whole onions
  • 250 grams potatoes
  • salt (to taste)
  • 0.25 cube stock cube veg
  • 150 ml water (boiling)
  • 400 ml white wine
  • 2 rolls crusty bread rolls

Recipe with pictures Steps

Step 1

  • add the stock cube to boiling water
  • peel and thinly slice the potatoes
  • heat the olive oil in the frying pan, add the sliced potatoes
  • wash and slice the leeks
  • Add the sliced leeks to the potatoes

Step 2

  • peel and finely slice the onion(s)
  • wash and chop the celery
  • Add the onions and celery to the potatoes and leeks
  • cook for 10 mins

Step 3

  • peel and crush the garlic using the garlic crusher or chop finely, add to the potato mixture
  • wash and roughly chop the mushrooms
  • Add the mushrooms to the potato mixture
  • cook for 3 to 4 mins
  • Add the wine to the potato mixture
  • cook for a minute or two

Step 4

  • set the oven to 180C 350F or gas mark 4
  • wash and remove the thyme leaves from their stalks
  • add the stock, thyme leaves and bay leaves to the potato mixture
  • cook for 2 minutes
  • Drain and rinse the lentils and add the potato mixture
  • taste and season with salt and pepper if necessary
  • cook for 2 minutes

Step 5

  • empty the contents of the frying pan into a casserole dish
  • place the lentil stew in the oven
  • cook for 20 mins

Step 6

  • remove the lentil stew from the oven
  • serve with crusty rolls
  • serve immediately

Step 7

  • if cooking extra for the freezer store the extra lentils in a freezable container allow to cool and then place in freezer

Recipe Utensils

  • 1 casserole dish
  • 1 chopping board
  • 1 frying pan
  • 1 Garlic crusher
  • 1 large knife
  • 1 sieve

How to make green lentil 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. 

Can you freeze?

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. 

When to cook this hearty lentil stew recipe

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.

Who will love this recipe?

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.

Vegan lentil stew for your winter dinner party

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

What to serve with French lentil stew?

This wonderful recipe is a meal in one so really doesn’t need a side dish, but you can serve it with;

  • crusty bread
  • herb-flavoured dumplings. 

What makes our vegan lentil stew absolutely delicious

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.

Flavour profile

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

Ingredients and substitutes

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


Other lentil recipes

Green Lentil Salad with Butternut & Beetroot

Veggie Spaghetti Bolognese

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