This rich lentil stew recipe is absolutely perfect to cosy up with on those cold evenings. We love to serve ours with fluffy, buttery mashed potato and crisp, baked dumplings.
We chose to use celery, carrots and mushrooms because they are the vegetables we are most likely to have in our fridge. Celery and carrot add great flavours to the stew, but if you don’t like mushrooms then feel free to leave these out.
For extra taste and flavour, you could also add swede, parsnip or green beans. If you would like to add cauliflower or broccoli, perhaps add these in a little later as they won’t need to cook for quite as long as the root vegetables.
Don’t be afraid to experiment and remember that stews can be a great dish to use up those veggies.
The gravy is created by the stock, chopped tomatoes, Bisto, Marmite and balsamic vinegar. We have made this many times with vegetable stock cubes, but OXO have recently released a meat free, beef flavour stock cube and they are PERFECT for this stew!
Please be aware that not all Bisto gravy granules are suitable for vegans.
We make our dumplings using Atora Vegetable Shredded Suet and simply follow the packet instructions. However, instead of cooking them with the stew, we bake them in the oven for 25 minutes until golden.
Lentil, Potato & Mushroom Stew
- 1 tbsp olive oil
- 2 sticks celery sliced
- 2 carrots diced
- 1 onion diced
- 400 g mushrooms quartered
- 1 litre vegetable stock
- 1 tin chopped tomatoes
- 150 g green or puy lentils
- 3 tbsp Bisto Original gravy granules
- 2 bay leaves
- 1 tbsp dried thyme
- 1 tsp balsamic vinegar
- 5 new potatoes quartered
- 1 tsp Marmite
- Heat the olive oil in a large saucepan and add the onion, celery and carrots. Soften for 3-4 minutes.
- Add the mushrooms and cook for a further 2 minutes. Season with salt and pepper.
- Add the stock, chopped tomatoes, lentils, Bisto, bay leaves, thyme, balsamic vinegar and new potatoes. Stir to combine.
- Bring the stew to a boil and then reduce to a simmer for 30 minutes. Stir the stew every 10 minutes to make sure the lentils aren't getting stuck to the pan. Top up with boiling water if the stew is getting too thick.
- Stir in the marmite, remove the bay leaves and serve.