lentil & mushroom stew




Prep Time


Cook Time

I’ve served this hearty vegetarian meal on a bed of Caramelised Shallot Mash but if you prefer you can serve it with squares of cooked puff pastry on top.



For the lentil & mushroom stew

  • 40g dried shitake mushrooms
  • 350g mushrooms
  • 2 tablespoons olive oil
  • 1 onion — finely diced
  • 1 carrot — diced
  • 3 cloves garlic — crushed
  • 3 tablespoons tomato paste
  • ½ cup red wine
  • 1 tablespoon chopped fresh rosemary
  • 6 sprigs fresh thyme
  • ½ teaspoon salt
  • 1 teaspoon ground black pepper
  • 2 cups vegetable stock
  • 2 tablespoons flour
  • 2 tablespoons soy sauce
  • 390g can brown lentils — rinsed and drained
  • Fresh herbs or microgreens, to garnish


For the lentil & mushroom stew

  • Place the shitake mushrooms in a small bowl and cover with warm water. Leave to soak for 30 minutes, then drain.
  • Slice both types of mushrooms.
  • Heat the oil in a large pan over a medium heat and add the onion, carrot and both types of mushrooms. Cook for about 8 minutes.
  • Add the garlic and tomato paste and cook for 4–5 minutes until the tomato paste turns a brick red colour.
  • Add the wine, rosemary, thyme, salt and pepper and cook for about 2 minutes until the wine reduces by half.
  • Whisk the stock, flour and soy sauce in a medium bowl. Add to the pan and simmer for a few minutes until thickened.
  • Add the lentils and heat through. Serve garnished with herbs or microgreens.