Puy lentil stew
... with rosemary salt potatoes
I love lentils and they are so amazing for your health! They offer significant levels of protein, iron, zinc, and folate along with a high antioxidant content. This hearty stew is super filling and satisfying and the rosemary salt potatoes give it a little more snugness.
I love to top mine with a dollop of (coconut or greek) yoghurt and harissa to give it a bit of creaminess and a bit of a kick, a drizzle of olive oil is nice too and if you don't have harissa, chilli flakes work well. You don't need to make the potatoes if that's not your style, serve this with any grain you fancy or some steamed veg.
The stew can be made up to 3 days in advance and warmed up as a starter, main or side dish just add the toppings when you serve it.
I hope you love this cosy dish as much as I do!
Alice x
Ingredients
VEG, VGN, GF Serves ~4
Lentil stew:
- 1 red onion (sliced in half-moons)
- 3 cloves garlic (finely chopped)
- 1 tbsp of thyme (fresh if possible)
- 1 courgette (cut into roughly 2x3cm chunks)
- 3 large tomatoes (chunked)
- 250g packet of chestnut mushrooms (sliced)
- 200g puy lentils
- 500ml vegetable stock (or whatever stock you have available)
- 100ml red or white wine (optional - but add 100ml of water instead)
- 1 tsp salt
- 500ml of water
Toppings:
- dollops of coconut yoghurt (or greek)
- dollops of harissa paste (optional)
- chopped fresh herbs (I used coriander but oregano is nice here too)
- pinch of salt or pepper (to taste)
Rosemary salt potatoes:
- 2-4 roasting potatoes (peeled and halved or quartered, I like mine quite small)
- 3 sprigs of rosemary
- 1 tbsp olive oil or rapeseed oil
- pinch of salt (to taste)
Method
Preheat the oven to 200c (fan) if you are making the rosemary potatoes. Place the potatoes in boiling water for 10 minutes (till soft). Start the next paragraph while the potatoes are boiling* but when they are done, drain them and add to a baking tray, tear the rosemary up and sprinkle all over with the oil and salt. Mix together well then place in the oven for ~40mins (until golden). Check them after 20mins and at this point I like to crush my potatoes so they get extra crisp and delicious and move them around a bit.
*Meanwhile, melt a tbsp of coconut oil in a heavy bottom pan (I use the blue pan in the pictures) on medium heat then sauté the onion for a few minutes before adding the garlic and thyme for a few more minutes until all is softened and lightly browned. Set the onion mixture aside in a bowl or grab a separate frying pan and on a high heat lightly char the courgette and tomatoes. Once the courgette mix is browned add this to the onion mix and now use the empty pan on a high heat to brown the mushrooms (see pictures). Add all the veg into the heavy bottom pan and place back on the medium heat.
Add the puy lentils and stir them into the veg then add the stock, wine, water and salt. Mix together then simmer for 30-40 mins. Puy lentils are firm to the bite when they are done.
Serve the lentil stew in a bowl topped with dollops of yoghurt and harissa then place 3 or 4 potatoes on top and sprinkle with some fresh herbs. Enjoy! x