A bowl of veggie green lentil stew with potatoes, mushrooms and leeks

Green Lentil Stew with Crusty Bread Recipe

40 Minutes
Serves: 2
A delicious veggie lentil stew,  green lentils gently baked with potatoes, leeks, and mushrooms, flavoured with thyme, bay leaves and white wine. Serve with crusty bread.

Recipe Ingreds

stew

  • 1 leaves bay leaf
  • black pepper (to taste)
  • 1 stick celery
  • 3 sprig fresh thyme
  • 2 cloves garlic
  • 1 tin tinned green lentils
  • 1 leeks
  • 250 grams mushrooms
  • 2 tbsp olive oil
  • 0.5 onions
  • 250 grams potatoes
  • salt (to taste)
  • 0.25 stock cube veg
  • 150 ml water (boiling)
  • 400 ml white wine
  • 2 crusty bread rolls

Recipe with pictures Steps

How to make green lentil stew

  • set the oven to 180C 350F or gas mark 4

Step 2

  • add the stock cube to boiling water
  • peel and thinly slice the potatoes
  • heat the olive oil in the frying pan, add the sliced potatoes
  • wash and slice the leeks
  • Add the sliced leeks to the potatoes

Step 3

  • peel and finely slice the onion(s)
  • wash and chop the celery
  • Add the onions and celery to the potatoes and leeks
  • cook for 10 mins

Step 4

  • peel and crush the garlic using the garlic crusher or chop finely, add to the potato mixture
  • wash and roughly chop the mushrooms
  • Add the mushrooms to the potato mixture
  • cook for 3 to 4 mins
  • Add the wine to the potato mixture
  • cook for a minute or two

Step 5

  • wash and remove the thyme leaves from their stalks
  • add the stock, thyme leaves and bay leaves to the potato mixture
  • cook for 2 minutes
  • Drain and rinse the lentils and add the potato mixture
  • taste and season with salt and pepper if necessary
  • cook for 2 minutes

Step 6

  • empty the contents of the frying pan into a casserole dish
  • place the lentil stew in the oven
  • cook for 20 mins

Step 7

  • remove the lentil stew from the oven
  • serve with crusty rolls
  • serve immediately

Step 8

  • if cooking extra for the freezer store the extra lentils in a freezable container allow to cool and then place in freezer

Recipe Utensils

  • 1 casserole dish
  • 1 chopping board
  • 1 frying pan
  • 1 Garlic crusher
  • 1 large knife
  • 1 sieve

When to cook veggie lentil stew

Simple to cook and perfect for a hearty winter dinner, it is the ideal comfort food on a cold winter night. It is packed full of veggie proteins from the lentils, and can be served on its own or with crusty bread

Who will love this recipe?

This stew is perfect for vegans, vegetarians and ideal if you are on a budget as it is really cheap to cook. It is also one of those rare dishes that is great comfort food and good for you too, so if you are on a health kick then this is a great dish.

Veggie winter dinner party

This lentil and potato stew is a great dish for a winter French vegetarian dinner party serve it with a rich camembert cheese dip for starters and a fresh French lemon tart for dessert

Flavour profile

This veggie stew has an earthy taste from the lentils and a slight acidic taste from the wine, freshness is added via the herbs making a delicious stew

Can you freeze?

Yes, lentil stew freezes really well, so make extra and store in the freezer for a quick dinner on a busy work night. Place in a freezer proof container, allow to cool and then freeze

What to eat with green lentil stew?

This dish is a meal in one so doesn’t really need a side dish, but we serve it with crusty bread. For other meal ideas you could serve it with herb flavoured dumplings.  

What makes our lentil stew the best

The green lentils are perfectly complemented by the potatoes, leek and mushrooms, what makes this recipe extra special is the white wine and herb Provencal gravy.


Frequently asked questions 

QuestionsAnswers

Can you put dried lentils directly into a stew?

Green lentils - No, you should always pre cook or use tinned lentils, the lentils as they cook will soak up all the liquid and you will end up with a dry dish and potentially undercooked lentils. If you have a stew that has a large amount of liquid that requires thickening then you may be able to add them directly

Red lentils – Yes, you can add red lentils as they are much smaller, cook quicker and don’t require as much liquid to rehydrate, but if you are adding them to a stew make sure you have plenty of liquid

Do you have to soak lentils?

No, you don’t have to soak them, but if you do it will reduce the cooking time so you may want to.

Other lentil recipes

Green Lentil Salad with Butternut & Beetroot

Veggie Spaghetti Bolognese


Find Delicious Recipes Quickly and Easily

The Virtual HomeCook app will find recipes you love and automatically put them into your own personalised monthly menu plan and shopping list! If you love to socialise it has a fantastic dinner party planner with a shopping list too! Find out more