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
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.
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
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
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
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.
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.
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.