Hearty Puy Lentil Stew with Potato Fondants

Name: Hearty Puy Lentil Stew with Potato Fondants
Total time: PT30minutes
Yield: 4
Ingredients: 4 shallots, peeled and quartered; 2 celery sticks, sliced; 3 garlic cloves, finely chopped; 2 carrots, peeled and thinly sliced; 300g chestnut mushrooms; 200g swede, peeled and cubed; 2 sprigs rosemary; 2 sprigs thyme; 1 pouch Merchant Gourmet Puy Lentils; 2 tbsp tomato purée; 3 tbsp plain flour; 250ml red wine; 500ml vegetable stock; 1 bay leaf; 2 tbsp balsamic vinegar; 1 tbsp Marmite; 2 tbsp soy sauce; 1 tsp sea salt; ½ tsp black pepper; Olive oil, for cooking; 4 large Maris Piper potatoes, peeled and cut into thick discs; 115g 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; Steamed green vegetables

A rich and comforting stew packed with Puy Lentils, root vegetables, mushrooms and herbs. Topped with buttery fondant potatoes that soak up all the delicious braising juices, this warming dish is perfect for colder evenings and cosy weekend cooking.

Written by Gaz Oakley

30 minutes Serves 4 Beginner

Ingredients

Puy Lentil Stew
4 shallots, peeled and quartered
2 celery sticks, sliced
3 garlic cloves, finely chopped
2 carrots, peeled and thinly sliced
300g chestnut mushrooms
200g swede, peeled and cubed
2 sprigs rosemary
2 sprigs thyme
1 pouch Merchant Gourmet Puy Lentils
2 tbsp tomato purée
3 tbsp plain flour
250ml red wine
500ml vegetable stock
1 bay leaf
2 tbsp balsamic vinegar
1 tbsp Marmite
2 tbsp soy sauce
1 tsp sea salt
½ tsp black pepper
Olive oil, for cooking
Potato Fondants
4 large Maris Piper potatoes, peeled and cut into thick discs
115g 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
To Serve
Steamed green vegetables

Shop the recipe

Puy Lentils

250G

Preheat the oven to 180°C.
Heat a little olive oil in a casserole dish over a medium heat.
Add the shallots, celery, garlic, carrots, mushrooms, swede, rosemary, thyme and a pinch of salt and pepper. Cook for 3–4 minutes until starting to soften.
Stir through the tomato purée and flour and cook for a further 2 minutes, stirring regularly.
Pour in the red wine and vegetable stock and simmer for 2 minutes.
Add the Merchant Gourmet Puy Lentils, bay leaf, balsamic vinegar, Marmite and soy sauce.
Simmer gently for 10 minutes.
Meanwhile, place a roasting tray over a low heat and add the vegan butter, olive oil, stock, thyme, bay leaves, salt and white pepper.
Add the potatoes, cover tightly with foil and roast for 30 minutes, or until tender and golden.
Cover the stew and transfer to the oven for 25 minutes until thickened and rich.
To serve, spoon the stew into bowls, top with the fondant potatoes and serve alongside steamed greens.