It’s getting pretty cold in Scotland and I am relying on hearty comfort food to keep me going. This delicious stew is based on a recipe by Nigel Slater. I have simply changed the amounts a little. All creative cookery genius is down to him. This is really a very simple and easy recipe, that requires minimal effort for maximum deliciousness. I hope you enjoy it as much as I do.
If you would like to replicate this wonderful winter dish you will need the following:
- 2 onions
- 1 turnip
- (optional extra: 4 medium potatoes)
- 4 carrots
- 3 stalks of celery
- 2 finely chopped garlic cloves
- 2 cups of roughly chopped mushrooms
- 300g green lentils
- 1 1/2 litres of veg stock
- 2 bay leafs
- 1 tsp dried rosemary
- 4 tsp dried thyme
- salt and pepper to taste
Start off by roughly chopping the onions, carrots, turnip and celery stalks and throwing them in a big pot with some olive oil. Let these veggies brown for about 5-10 minutes then add the chopped mushrooms and garlic till also slightly fried.
Now add the veg stock, lentils and herbs. Let it come to the boil, then stick a lid on it and turn down the heat. Let it simmer for about 40 minutes. Add salt and pepper to taste and that’s all you have to do. Done. Garnish with some fresh parsley if you fancy it.
(For extra loveliness you can fry up some tomatoes and pop them on top. It’s a great combination.)