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5 from 7 votes

Lentil and mushroom stew with Branston pickle

A simple, hearty lentil and mushroom stew, with a secret ingredient that adds heaps of flavour!
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Main meals
Cuisine: British
Servings: 3 people
Calories: 257kcal
Author: Becca Heyes


  • 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