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No-Beef Red Wine Lentil Stew

serves
Serves 4
time
1 hour 30
level
Beginner

This stew is everything you need to get you through the winter months. Rich and hearty Puy Lentils, with melt in the mouth potato fondants.

Recipe by @avantgardevegan

No-Beef Red Wine Lentil Stew

serves
Serves 4
time
1 hour 30
level
Beginner

This stew is everything you need to get you through the winter months. Rich and hearty Puy Lentils, with melt in the mouth potato fondants.

Recipe by @avantgardevegan

Ingrédients

  • 4 shallots, peeled & quartered
  • 2 celery sticks
  • 3 cloves garlic
  • 2 carrot, peeled, sliced fine on an angle
  • 300g chestnut mushrooms, small ones left whole, big ones cut in half
  • 200g swede, peeled & cubed
  • 2 sprigs rosemary
  • 2 springs thyme
  • 1 x 250g pouch Merchant Gourmet Puy Lentils
  • 2 tbsp tomato puree
  • 3 tbsp plain flour
  • 250ml red wine
  • 500ml vegetable stock
  • 1 bay leaves
  • 2 tbs balsamic vinegar
  • 1 tbsp marmite
  • 2 tbsp soy sauce
  • 1/2 tsp black pepper
  • 1 tsp sea salt
  • Potato Fondant Topping

  • 4 large Maris Piper potatoes, peeled & cut into inch thick discs
  • 1/2 cup vegan butter
  • 3 tbsp extra virgin olive oil
  • 1 litre vegetable stock 
  • 3 sprigs fresh thyme 
  • 2 bay leaves 
  • 1 tsp sea salt 
  • Pinch ground white pepper 

Méthode

  1. Preheat your oven to 180C. 
  2. Place a casserole dish over a medium heat & add a little oil. 
  3. When the pan is hot add the shallots along with the garlic, celery, mushrooms, swede, rosemary, thyme + a pinch if salt & pepper. Sauté the mixture for 3-4 minutes then add the tomato puree & plain flour. Turn the heat down low & cook the mixture for a further 2 minutes, stirring often. 
  4. Deglaze the pan with the red wine & vegetable stock then let the wine bubble away for 2 minutes to cook off the alcohol then add the Merchant Gourmet Puy Lentils, bay leaf, balsamic vinegar, marmite & soy sauce.
  5. Let the stew bubble away for 10 minutes. Stirring every now and then. 
  6. Meanwhile, for the potato fondants place a roasting tray over a low heat on your stove top. Add the butter, oil, stock, herbs & seasoning, then heat gentle for 2 minutes before add the potatoes. Cover over the tray with foil, then place it into the oven for 30 minutes. 
    Place a lid on the casserole dish then place the store into the oven for 25 minutes. 
  7. Once the fondants are golden & the casserole has thickened, serve up. I like to lay a few fondants in the casserole before serving.
  8. Serve with steamed vegetables.

Good to know!

Puy Lentils are a super handy and convenient source of plant based protein, fibre, essential vitamins & minerals.

2 comments

  • Forgive me if I have missed something but what happens to the carrots in the method?

    Gail
  • Can’t quite follow this recipe. On instruction number 6 & 7, it suggests the potatoes would go brown when covered in foil. Presumably you have to fry them first before covering to make them brown? 1Ltr of stock on the 4 potatoes seems an awful lot, other recipes suggest about 200ml for 6 potatoes?
    Not sure at number 4 how one deglazes a pan with red wine – is this on top of the sautéd vegetables?
    Also at number 6, it says “place a lid on the casserole dish then place the store into oven for 25 mins.” – not sure what “store” should say. Anyway, the recipe sounds good so I shall give it a go, but will be interested on your comments.

    Caz

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