Mushroom + Lentil stew

Mushroom + Lentil Stew

Since cutting out meaty things from my diet I always thought it would be such a mission to make rich gravy-ish sauces, try this dish and I guarantee you wont feel like your missing out on anything :)

Ingredients - serves 5 - I had it with purple sweet potato mash, beans & toasted sourdough
• 3 Veggie stock cubes (dissolved in 3 cups of boiling water)
• 1 tbsp fresh thyme

• 1 tbsp fresh sage • 2 brown onions
• 2 cloves garlic
• 2 sticks celery

• 5 portobello mushrooms
• 3 carrots
• 4 tbsp worsesteshire sauce (vegetarian one) • 1 can lentils
• 2 tbsp flour
• 2 tbsp corn starch
• 1/2 cup red wine
• 1 tbsp olive oil
• 1 tsp salt
• 1 tsp black pepper


  1. finely chop the onions, garlic, celery, carrot and fry in the olive oil for approx 5 mins until the onion is translucent

  2. add the sliced mushrooms in the pan along with the flour for one min and then add wine, worsesteshire and stock

  3. bake in a casserole dish with the lid on 180 degrees for 1 hour

- or
put the mix into a slow cooker and let it simmer away for a few hours until you want it 4. 15 minutes before you want to eat it add the lentils and corn starch (dissolved in 1/3 cup cold water)


kim wainscoat