Lentil and mushroom stew with Branston pickle
A simple, hearty lentil and mushroom stew, with a secret ingredient that adds heaps of flavour!
Servings: 3 people
- 1 tablespoon oil
- 1 leek, halved lengthwise then sliced
- 3 cloves garlic, minced
- 200 g (~ 2 cups) button mushrooms, halved
- 150 g (~ 1 ½ cups) baby chestnut mushrooms, halved
- 150 g (~ ⅔ cup) dried brown lentils
- 750 ml (~ 3 cups) vegetable stock (plus a little extra if needed)
- 1 teaspoon dried thyme
- 2 tablespoon Branston Smooth Pickle
- Black pepper
- To serve: cheesy mashed potato (optional)
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.
Serving: 1portion | Calories: 257kcal | Carbohydrates: 37.9g | Protein: 15.6g | Fat: 5.5g | Saturated Fat: 0.6g | Cholesterol: 0mg | Sodium: 13mg | Potassium: 439mg | Fiber: 6.5g | Sugar: 3.2g | Calcium: 20mg | Iron: 4.5mg