Puy Lentil, Root Vegetable & Red Wine Stew

A rich and comforting winter stew packed with Puy Lentils, root vegetables, mushrooms and red wine. Slow-simmered with herbs and tomato purée, it's full of deep savoury flavour and perfect for cosy evenings.

Written by Elly Pear
45 minutes Serves 4 Beginner
Puy Lentil, Root Vegetable & Red Wine Stew
Ingredients
  • 2 tbsp oil
  • Large handful mushrooms (such as baby chestnut mushrooms)
  • ½ red onion, diced
  • 1 small leek, thinly sliced
  • 2 garlic cloves, thinly sliced
  • 2 tbsp plain flour
  • 250ml red wine
  • 600ml vegetable stock
  • 2 tbsp tomato purée
  • Few sprigs thyme and/or rosemary
  • 1 bay leaf
  • ¼ swede, peeled and chopped into bite-sized pieces
  • 1 carrot, peeled and chopped into bite-sized pieces
  • 1 parsnip, peeled and chopped into bite-sized pieces
  • 1 pouch Merchant Gourmet Puy Lentils
  • Salt and black pepper
  • Crème fraîche mixed with horseradish, to serve
  • Fresh parsley, chopped, to serve
  • Crusty bread, to serve

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Puy Lentils
Puy Lentils
250G
  1. Heat the oil in a large casserole dish or saucepan with a lid over a medium heat.
  2. Add the mushrooms and cook until browned.
  3. Stir in the onion, garlic and leek with a generous pinch of salt.
  4. Cover and cook for a few minutes until softened.
  5. Sprinkle over the flour, stir well and cook for 1 minute.
  6. Pour in the red wine, vegetable stock and tomato purée, then add the thyme, rosemary and bay leaf.
  7. Bring to the boil, then reduce to a gentle simmer.
  8. Add the swede, carrot and parsnip and return to the boil.
  9. Cover and simmer for 20 minutes.
  10. Stir through the Merchant Gourmet Puy Lentils.
  11. Replace the lid and cook for a further 10 minutes, or until the vegetables are tender.
  12. Taste and season with salt and black pepper.
  13. Remove the herb stalks and bay leaf before serving.
  14. Serve with horseradish crème fraîche, parsley and crusty bread, if liked.

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