Vegetable & Lentil Stew

This is another 5:2 recipe that I came across - and one if I’m honest that I didn’t have particularly high hopes but it was soooo good: really hearty and comforting and just incredibly tasty.

I’ve adapted it slightly from the original here mainly in adding some garlic and swapping out soya mince (I really didn’t fancy it) for Quorn (which I appreciate lots of people don’t fancy) but it would probably be pretty good with minced beef or lamb for a non-veggie version or keeping with the original soya, if that’s your thing.

It has been a while since I cooked it but I really fancy it again now. Which should tell you all you need to know.


Vegetable & Lentil Stew
serves 3

1 tsp olive oil
1 onion, finely chopped
2 large carrots (approx 160g), chopped
450g Butternut Squash, peeled & chopped
8 chestnut mushrooms, fairly thickly sliced
2 cloves garlic, crushed
1 green chilli, finely chopped
100g Puy lentils
70g frozen peas, thawed
175g Quorn
60ml red wine
750ml vegetable stock
2 tbsp tomato puree
2 tbsp wholegrain mustard
sea salt & freshly ground black pepper

In a large pan, saute the onion with the olive oil, until soft, stirring occasionally - about 10 minutes.

Add the garlic, carrots, chilli and butternut squash and cook gently for 5 minutes. Add the mushrooms and cook for another few minutes.

Add the lentils and red wine and stir well to combine.

Add the stock, tomato puree and mustard. Give a good stir and bring to the boil. Reduce to a simmer, cover with a lid and leave to cook for about an hour, stirring occasionally to ensure it’s not sticking.

About 35-40 minutes in, add the quorn mince and stir, then add the peas in the last few minutes of cooking time.

Check the seasoning carefully, adjusting as necessary, and serve immediately in bowls.