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.
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 need
- 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, green and puy lentils
- 1.75ml stock
- 1 tbsp each soya sauce, mushroom ketchup and veggie Worcester sauce
- 2 tsp mixed dried herbs
- Begin by sweating the vegetables in the oil.
- Add the lentils and stock. Bring to the boil and boil rapidly for 10 mins.
- 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.
- 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.