Just the thing for a cold winter’s day. Although the cooking time is long it can easily sit alongside other dishes while the oven is on. Alternatively, it can be cooked in a large pan on the hob.
Ingredients
Method
- Preheat oven to 170°C/325°F/gas mark 3.
- Meanwhile, trim and halve the leeks and celery lengthways. Chop into rough 2cm chunks.
- Peel and finely chop the onion and carrots into 2cm pieces.
- Place in a large ovenproof casserole pan over a medium-low heat. Add 1 tbsp olive oil.
- Pick, roughly chop and add the thyme and rosemary leaves. Add the bay.
- Cook for around 20 minutes, or until soft and sweet, stirring frequently.
- Chop garlic and fry for extra couple of minutes.
- Add the cloves and flour to the veg, stirring well to combine. Add the tomato purée and pour in the tomatoes and Guinness.
- Add the lentils and any roasting juices, cover with the stock or 1 litre/35fl oz of cold water and stir well.
- Turn the heat up to high and bring to the boil, then cover and place in the hot oven for around 2 hours, or until the lentils are soft. Stir every hour or so, and add a splash of water to loosen, if needed.
- Remove the pan from the oven and leave to cool for about 10 minutes.
- Add a good splash of vegan Worcestershire sauce or alternative.
- Season with salt and pepper to taste and enjoy with pappardelle pasta, creamy vegan mash and seasonal steamed greens.
CHEF’S TIP: Turn this stew into soup by adding a good splash of boiling water and simmering to your desired consistency. VfL Chef Ollie loves this stirred through pappardelle pasta and served with a grating of vegan Parmesan or nutritional yeast on top.
For more great ‘Main Meals’, click here.
