Savoury Lentil Stew (v)

This was made for days like this. Cold days when you’re tired and in need of warming from the inside. After being away for a few days our house was a chilly 10 degrees when we got home so something filling and nutritious was in order.

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This makes a huge amount of stew. I’m batch cooking ahead for Christmas visitors. Obviously reduce quantities if you have less mouths to feed…

For 12-16 portions you needĀ 

  • 2 leeks, thinly sliced
  • 4 carrots peeled and cut into substantial chunks
  • 3 sticks celery, sliced
  • 1 swede peeled and cut into finger lengths
  • 1 tbsp olive oil
  • 1 cup each of brown, greenĀ and puy lentils
  • 1.75ml stock
  • 1 tbsp each soya sauce, mushroom ketchup and veggie Worcester sauce
  • 2 tsp mixed dried herbs
  1. Begin by sweating the vegetables in the oil.
  2. Add the lentils and stock. Bring to the boil and boil rapidly for 10 mins.
  3. Add the remaining seasonings and reduce the heat to minimal. Simmer without a lid for 45-60 mins until the lentils are tender. Add more water if necessary. You want the stock to be mostly absorbed so the final stew isn’t too wet.
  4. Season to taste and serve with mashed spuds and braised red cabbage. Utter comfort food heaven on a plate. It freezes well and also makes a good base for shepherd’s pie.