Chestnut, lentil and vegetable stew recipe
- Dish type
- Main course
- Stew and casserole
This is a nice winter stew or soup that everyone loves in my family. It tastes wonderful the next day! Experiment with the vegetable combinations!
31 people made this
- 3 tablespoons olive oil
- 1/2 onion, finely chopped
- 5 cloves garlic, minced
- 3 celery stalks, chopped
- 4 carrots, peeled and sliced
- 1L vegetable stock
- 500ml water
- 1 (400g) tin whole plum tomatoes, undrained
- 1 (400g) tin brown or Puy lentils
- 300g cooked and peeled chestnuts
- salt and ground black pepper to taste
MethodPrep:15min ›Cook:1hr15min ›Ready in:1hr30min
- Pour the olive oil into a large, deep pot set over medium-high heat. Stir in the onion and garlic; cook until transparent, about 5 minutes. Add the celery, carrots, vegetable stock and water; cook for 10 to 15 minutes. Reduce heat to medium, pour in the tomatoes, and cook 10 to 15 minutes more. Reduce heat to low, and mix in the lentils and chestnuts; cook for 1 hour until the chestnuts soften. Pour in more water to thin the stew, if desired. Season to taste with salt and pepper.
Reviews & ratingsAverage global rating:(17)
Reviews in English (11)
Delicious! I have done for 4 servings, ommitted chestnuts as couldnt find any, didnt add celery as i dont like them and used only 1 Tbs of oil and all worked very well!-22 Aug 2011
Definitely a yummy recipe! We cooked it to use up our left over chestnuts after Christmas and to give out stomachs a result from all of the rich Christmas foods. Delicious, filling and even impressed my teenage boy which was a big achievement for a dish with no meat and lentils in the title! Used red lentils as that's what was in the house and worked very well.-03 Jan 2016
This is a very nice recipe I cook it for my Auntie each Christmas day dinner as She is vegetarian and use fresh chestnuts not tinned lentils and I like it to even thought I am not Vegetarian.-11 Jan 2012
Rich Mushroom and Lentil Stew Over Creamy Mash
Rich Mushroom ad Lentil Stew Over Creamy Mash is a wonderful, warming, hearty supper. Perfect for cold nights and shorter days. I love this dish served in a bowl with me wrapped in a blanket, sat in front of a roaring fire.
The use of dried porcini mushrooms gives Rich Mushroom and Lentil Stew a rich umami depth of flavour that works perfectly with the red wine.
Rich Mushroom and Lentil Stew Over Creamy Mash is a meal in itself but I do love it with some greenery and Broccoli, Kale and Pea Salad goes perfectly.
Can you use recipe boxes with allergies?
Ever looked at a recipe as an allergy sufferer and thought you’d love to try it but its full of all the things you can’t eat? Despair no more, as I share how I adapted one recipe to make it suitable for everyone around our dinner table! It’s actually very easy and just a case of switching out a few ingredients.
This beautiful Vegan Lentil and Vegetable Hotpot began life as a vegetarian family meal from the recipe pages of Hello Fresh but with a few simple tweaks has made its way into our family favourites. Its filling, nutritious and topped with a beautiful, crispy melted cheese potato crust that noone in this house can resist!
Lentil and Mushroom Shepherd’s Pie
Preheat the oven to 400 degrees F and lightly oil a 9-x-13-inch baking dish.
In a 2-quart pot, bring the vegetable stock and lentils to a boil over high heat. Reduce the heat to medium low, cover, and cook until the lentils are tender but not falling apart, about 20 to 25 minutes. Drain the lentils and reserve the stock. Measure the stock and add water, if needed, to make a 1/2 cup.
While the lentils are cooking, place the parsnips in a second large pot and cover with water by an inch. Bring to a boil over high heat, then reduce the heat to medium and cook until the parsnips are tender when pierced, about 10 minutes. Drain, then place the parsnips in a food processor. Purée until smooth, scraping down the sides as needed. Add the nondairy milk, 1 tablespoon avocado oil, and 1 teaspoon salt, and purée to mix.
In a large skillet, warm the remaining avocado oil over medium-high heat. Add the onion and cook until it begins to sizzle, about two minutes. Reduce the heat to medium, and add the mushrooms, carrots, and remaining salt. Cook, stirring occasionally, until the mushrooms are shrunken and browned and other veggies are tender, about 15 minutes.
Add the thyme, sage, pepper, flour, and tomato paste. Stir until combined, then add the reserved stock from the lentils and bring to a low boil. Cook for about two minutes, then turn off the heat. Stir in the peas and cooked lentils, then scrape the mixture into the baking dish and smooth the top.
Spread the parsnip purée over the lentil mixture. Sprinkle with the paprika.
Bake until lightly browned and bubbling, about 35 minutes. Let stand for 10 minutes before serving.
⭐️ Reader Testimonials
⭐️⭐️⭐️⭐️⭐️ "I am making this right now for the second time in 2 weeks. It is so simple to make, I never knew I could cook something so nice. I would be happy to be served it in a restaurant! If you haven&rsquot tried it yet I highly recommend." Helen
⭐️⭐️⭐️⭐️⭐️ "I have just demolished a bowl of this. Tried a different recipe a few weeks ago which was rubbish, very little taste. This is gorgeous. Even my notoriously hard to please sister loved it. I only wish id have had some crusty bread in to mop up the rich, glossy gravy." Marie
⭐️⭐️⭐️⭐️⭐️ "I&rsquove just made this Chestnut Mushroom Bourguignon and it was awesome. I&rsquom not vegan or vegetarian but this was such a delicious recipe, I&rsquoll definitely be making it again." Janice
⭐️⭐️⭐️⭐️⭐️ "One of my favourite recipes to convince meat eating friends that the meat isn&rsquot what gives the flavour. Next level!" Steff
Please do save this recipe on Pinterest --> --> --> Sharing my posts helps me to keep creating free vegan recipes!
I love hearing from you! Do send me pictures of your very own chestnut mushroom bourguignon on:
tagging me @thevegspace or using the hashtag #thevegspace to show me how you got on!
Free 4-Week Vegan Meal Plan
Don't want to miss a thing?
Follow me on Facebook, Instagram and Twitter.
Or why not subscribe to my blog and get delicious vegan recipes straight to your inbox every week?
HOW TO MAKE SCOTTISH MUSHROOM STEW
Scottish Mushroom Stew
- 1 tbsp olive oi
- 2 onions, halved and sliced
- 2 cloves garlic, crushed or finely chopped
- 1 large carrot, cut in half lengthways and sliced into half moons
- 16 large closed cup mushrooms, sliced
- 1 1/2 tsp dried thyme (or fresh)
- 1 tbsp flour
- 400ml/1/2 cups vegetable stock (2 cubes)
- 4 tbsp red wine
- 4 tbsp vegetarian worcestershire sauce (see substitutes in notes)
- 2 tbsp tomato puree
- salt and pepper
- In a large frying pan, casserole pan or wok, saute the onions and garlic in the olive oil until soft.
- Add the carrots and cook gently for a few minutes so they start to soften.
- Add the mushrooms and season the vegetables with salt and pepper. Add the thyme and stir in. Allow the mushrooms to soften and release their juices.
- Sprinkle flour over the vegetables and stir in. This will help to thicken the gravy.
- Add the stock, wine, tomato puree and worcestershire sauce or whichever sauce you are using. Stir well.
- Cook gently for 20-30 minutes until the gravy has thickened and all the flavours have amalgamated.
- Season with salt and pepper.
- Serve over mash.
I have to say I had never tried Scottish stew when living in Scotland. Gotta give it a go - it looks delish! :)
It's more a home cooked dish than a menu dish in restaurants. The original would have had beef in it, but the mushrooms hold this dish up all by themselves.
Oh that looks so tasty Jacqueline and you had my attention when you said to serve it over mashed potatoes. I am going to make it this weekend. You are really not helping my expanding waistline. Jill
Haha, sorry about that Jill and yes do try it. It's heavenly with mash!
So easy, so delicious, and I pretty much always have these ingredients on hand. Thanks for sharing another beautiful recipe! :)
It is obviously meant to be. Enjoy it!
I'm a mushroom FREAK and had NO idea I could make a stew out of mushrooms. This dish looks like something I could eat every night of the week. Out to get what I need to make it, right now!
Yes me too. I love mushrooms. I think you are going to enjoy this stew.
I have never tried Scottish Stew. This looks so delicious and I can't wait to try with packet of mushrooms lying my refrigerator.
It's real comfort food Sandhya. I do hope you try it with those mushrooms.
I love mushrooms and the idea of serving this over mashed potato sounds delicious! This is perfect winter food and it is super cold here at the moment, so I can't wait to try it this weekend. Cheers!
Yes it is perfect over mash. Hope your winter isn't too bad. This will definitely cheer it up.
Great mushroom stew recipe! Such a comfort food recipe with mash potatoes. Made me hungry!
Yes it is the perfect comfort food with mashed potatoes.
You never hear too much about Scottish recipes! My fiance LOVES mushrooms - I might make this for Father's Day - looks delish!
I suppose it depends where you like. They are mostly comfort food like this. I am sure your fiance will enjoy it.
This looks so good. I love mushrooms so will definitely give this a try!
Thanks Nart, me too. If you love mushrooms you are bound to love this stew.
Love mushrooms, this looks so comforting Jaq, I have to make this soon :)
Me do, I love mushrooms in so many dishes and this one is super comforting. Enjoy!
J, just to say that I have had a long day and was not in the mood to cook but I had intended and had all the ingredients, so I did. Very easy, very tasty. I did wonder which ingredient makes it particularly Scottish?
They ingredients are all Scottish crops that you will find in many of our dishes including soups and stews. This type of stew is a traditional style Scottish stew but without the meat for a vegetarian or vegan diet. The original would have included beef. It's a very old-fashioned dish.
I am so glad you enjoyed it, especially on one of those long tiring days. I know them well.
I really appreciate you taking the time to comment too.
Just making this now! Smells amazing! Can't wait until it's ready. I found oxo are doing a red wine stock pot now. It might be good to add that in as an option in place of proper red wine
I love reading comments, so thank you for taking the time to leave one. Unfortunately, I'm bombarded with spam, so I've turned on comment moderation. I'll publish your comments as soon as I can and respond to them. Don't panic, they will disappear when you hit publish. Jac x
Add in chopped herbs. Reduce to a simmer and allow to cook for approx. 15 - 20 min. until the vegetables are tender and the sauce has slightly thickened. Stir regularly.
Lentil Vegetable Hotpot from Hello Fresh [vegetarian]
This Lentil Vegetable Hotpot recipe from Hello Fresh is another classic meat dish that has gone meat-free. This hearty vegetarian meal was a big hit with my kids and it re-heated brilliantly the next day. It has an indulgent cheesy potato topping and makes a truly delicious family meal that is also ideal whenever you are entertaining.
This is an easy dish to prepare. To cut the potato evenly, I used the thicker setting of a mandoline slicer. Always keen to minimise washing up, I prepared this Lentil Vegetable Hotpot in a hob to oven cast iron shallow casserole.
The traditional Lancashire Hotpot (lamb stew topped with sliced potatoes) is traditional British fare. It’s comfort food at its best.
In this vegetarian version from Hello Fresh, meat has been replaced with a satisfying mix of lentils and vegetables, cooked in a light vegetable stock with a kick of wholegrain mustard. This recipe makes four generous portions. If you need to adapt the quantities or would like to see pictures of the step-by-step method please visit the recipe page on the Hello Fresh’s website.
Hello Fresh delivers recipe boxes right to your doorstep. Customers can choose their favourite recipes every week. To minimise waste, Hello Fresh only sends the exact portions of fresh ingredients needed to cook the recipes. Boxes can be customised to suit the number of people and meals you want to cook for.
The Classic Box from Hello Fresh has a vegetarian option, which is great for anyone wanting to follow a meat-free diet whatever his or her cooking skills. Every week, you can choose from 18 delicious British and World cuisine recipes. Then you can kick back and enjoy! No more hassle from shopping or not knowing what to cook. Each recipe is designed to take just 20 – 50 minutes to cook which is ideal for anyone who is short of time but still wants to eat homemade healthy food.
Disclaimer: this post is sponsored by Hello Fresh. The recipe was reproduced from their website. All thoughts and opinions are my own.
Act IV: Chestnut-Lentil Stew with Bulgur Pilaf
Lenticulam de castaneis. Accipies caccabum novum, et castaneas purgatas diligenter mittis. Adicies aquam et nitrum modice, facies ut coquatur. Cum coquitur, mittis in mortario piper, cuminum, semen coriandri, mentam, rutam, laseris radicem, puleium, fricabis. suffundis acetum, mel, liquamen, aceto temperabis, et super castaneas coctas refundis. adicies oleum, facies ut ferveat. cum bene ferbuerit, tudiclabis [ut in mortario teres]. gustas, si quid deest, addes. cum in boletar miseris, addes oleum viridem.
– Apicius, De Re Coquinaria V.ii.2
Translation: Take a new saucepan, put carefully peeled chestnuts in it, add water and a little soda and set it to cooking. While it is cooking, crush in the mortar pepper, cumin, coriander seed, mint, rue, laser root and pennyroyal. Moisten with vinegar, honey, and fish sauce add vinegar to taste and pour over the cooked chestnuts. Add oil and bring to a boil. When it is simmering, crush the nuts as you would in the mortar. Taste to see if something is missing and if so, put it in. When you have put it in a serving dish, add green virgin oil.
This dish, as you can see, never actually mentions lentils. It crops up, however, in the “Lentils” subchapter of the Apicius section on grains and beans scholars have decided that this chestnut puree was probably supposed to be added to the dish which follows. I’m sparing you the Latin, but here’s a translation: “Cook the lentils. When they have been skimmed, add leek and green coriander on top. Grind coriander seed, pennyroyal, laser, mint, and rue seed. Pour in vinegar, add honey, fish sauce, and wine and, flavor with wine must add oil, and stir. Add anything missing, thicken with starch, pour on green oil, sprinkle with pepper, and serve.”
So, here I was with two recipes with partially overlapping ingredients…many of which (rue, pennyroyal, laser) I couldn’t find in grocery stores. Or even in the many specialty stores in New York. I really loved the idea of combining lentils and chestnuts, though, and I needed a vegetarian main course for guests not so into my bloody lamb roast…so I pulled a few things together.
For one thing, I totally cheated with the chestnuts: I really hate shelling them, and my corner grocery sells bags of vacuum-packed roasted nuts for $1.99. I pared the ingredient list down, generally, to make this dish more modern. The Roman penchant for adding honey and vinegar to everything really worked here, though: many modern recipes still add acid to lentils. The meatiness of the nuts balanced out the sweet-sour flavor. I chose to leave those nuts whole (to keep texture) instead of pounding them with a pestle as Apicius suggests. This dish was really easy and flavorful, and worked beautifully with a slightly adapted bulgur pilaf from Martha.
Lentil Stew (Serves 4)
1 c. red lentils
2 1/2 c. water
2 medium leeks, washed thoroughly and chopped
4 oz. roasted vacuum packed chestnuts
1 tsp. cumin seeds
1 tsp. ground coriander
1/2 tsp. freshly ground pepper
2 large cloves garlic, minced
2 tbsp. sherry or cider vinegar
1 tbsp. honey
1 tbsp. extra virgin olive oil
1. Heat the oil over a medium flame, add the garlic, and cook for about 30 seconds. Toss in the leeks and cook about 2 minutes, until they start to get tender.
2. Add the chestnuts, cumin, coriander, and pepper and stir a couple of times, then pour in the lentils and water.
3. Bring the mixture to a boil, cover, reduce the heat to medium-low, and simmer for 20 minutes until the lentils are tender. Add the honey and vinegar, mix thoroughly, cook a minute more, and serve over bulgur pilaf.
Toasted Bulgur Pilaf (Serves 4)
1 c. bulgur
3/4 c. vegetable stock
1 whole cinnamon stick
1 bay leaf
1 tbsp. extra virgin olive oil
Salt and freshly ground pepper to taste
1. Toast the bulgur over medium-high heat in a medium saucepan, stirring frequently, until golden and fragrant (4 to 5 minutes).
2. Pour in the stock and 3/4 cup water, and add the cinnamon stick, bay leaf, and 1/2 teaspoon salt. Bring to a boil over medium-high heat, cover, and reduce heat to low. Simmer about 10-12 minutes, until all liquid is absorbed and the bulgur is tender. Season with salt and pepper and serve.
Ethiopian Red Lentil Stew
What Ethiopian Red Lentil Stew lacks in aesthetics it gains in flavour. It can be served as a side dish or with rice or flat bread, particularly Ethiopian Injera. The secret to its delicious nutty flavour is the Nit’r Qibe (Spiced Butter) and the Berbere (Spice Mix) that are used, both of which are easy to prepare.
- 200g red lentils
- 4 tbsp nit'r qibe (Ethiopian spiced butter)
- 1 onion, finely chopped
- 4 cloves garlic, finely chopped
- 2 tbsp berbere (Ethiopian spice mix)
- 1 tomato, chopped
- 1 ltr water
- salt to taste
Rinse the lentils under cold running water and set aside.
Put the butter into a saucepan over a medium heat. Add the onions and cook for 10 minutes until golden brown then add the garlic and cook for about 30 seconds.
Add the lentils, half of the berbere, tomato, and the water to the saucepan. Reduce the heat to medium-low and simmer, stirring occasionally, until thick and the lentils are tender, about 45–50 minutes.