Lentil and Mushroom Stew with Branston Pickle
A simple, hearty lentil and mushroom stew, with a secret ingredient that adds heaps of flavour!
Calories: 257kcal
Ingredients
- 1 tbsp oil
- 1 leek, halved lengthwise then sliced
- 3 cloves garlic, minced
- 200 g (~ 2 cups) button mushrooms, halved
- 150 g (~ 1 1/2 cups) baby chestnut mushrooms, halved
- 150 g (~ 2/3 cup) dried brown lentils
- 750 ml (~ 3 cups) vegetable stock (plus a little extra if needed)
- 1 tsp dried thyme
- 2 tbsp Branston Smooth Pickle
- Black pepper
- To serve: cheesy mashed potato (optional)
Instructions
- Heat a dash of oil in a large saucepan, and add the leek, garlic and mushrooms. Cook over a medium heat for 5-10 minutes, stirring regularly, until the leek is soft and the mushrooms have cooked down.
- Add the dried lentils, vegetable stock, dried thyme, and Branston Smooth Pickle, and mix to combine. Bring to a simmer, and leave it to cook until the lentils are completely soft - around 30 minutes. You may need to add a little more water or stock if the mixture starts to dry up. Continue to cook until the stew reaches your desired consistency.
- Just before serving, season to taste, and serve with cheesy mashed potato.
Nutrition
Nutrition Facts
Lentil and Mushroom Stew with Branston Pickle
Amount Per Serving (1 portion)
Calories 257
Calories from Fat 50
% Daily Value*
Fat 5.5g8%
Saturated Fat 0.6g3%
Cholesterol 0mg0%
Sodium 13mg1%
Potassium 439mg13%
Carbohydrates 37.9g13%
Fiber 6.5g26%
Sugar 3.2g4%
Protein 15.6g31%
Calcium 20mg2%
Iron 4.5mg25%
* Percent Daily Values are based on a 2000 calorie diet.
Nutritional information is approximate, and will depend on your exact ingredients. Please calculate your own nutritional values if you require accuracy for health reasons.
🖨 Recipe printed from www.easycheesyvegetarian.com
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