Hearty, herby stew recipe

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Hearty, herby stew recipe

This warming dish makes for a perfect winter meal. It is high in protein from the beans and lentils, and the huge amounts of fresh herbs add an extra healthy boost of flavour and nutrients.

Ingredients

  • 3 eschalion (banana) shallots (about 100g/3.5oz), peeled and finely diced
  • 2 large garlic cloves, peeled and grated
  • 2 carrots, peeled and finely chopped
  • 1 celery stick, trimmed and thinly sliced
  • 8 sprigs fresh thyme, leaves only finely chopped
  • 2 sprigs fresh rosemary, leaves only finely chopped
  • 4 fresh sage leaves, thinly sliced
  • 250 g new potatoes (slice any larger potatoes so they are all a similar size)
  • 1 x 400g/14oz tin green lentils in water, drained and rinsed
  • 1 x 400g/14oz tin cannellini beans in water, drained and rinsed
  • 200 g cavolo nero (remove tough stems and shred the leaves)
  • 15 g fresh parsley leaves, roughly chopped
  • 1 lemon, halved
  • 1.5 tbsp olive oil
  • 50 ml white wine
  • 250 ml vegetable stock
  • 500 ml water
  • 1 bay leaf
  • 2 tsp Dijon mustard
  • 1 tsp yeast extract (e.g. Marmite)
  • 2 tbsp nutritional yeast
  • 1 pinch each of salt and black pepper
  • 2 portions of crusty wholemeal bread, to serve
  • 3 eschalion (banana) shallots (about 100g/3.5oz), peeled and finely diced
  • 2 large garlic cloves, peeled and grated
  • 2 carrots, peeled and finely chopped
  • 1 celery stick, trimmed and thinly sliced
  • 8 sprigs fresh thyme, leaves only finely chopped
  • 2 sprigs fresh rosemary, leaves only finely chopped
  • 4 fresh sage leaves, thinly sliced
  • 8.8 oz new potatoes (slice any larger potatoes so they are all a similar size)
  • 1 x 400g/14oz tin green lentils in water, drained and rinsed
  • 1 x 400g/14oz tin cannellini beans in water, drained and rinsed
  • 7.1 oz cavolo nero (remove tough stems and shred the leaves)
  • 0.5 oz fresh parsley leaves, roughly chopped
  • 1 lemon, halved
  • 1.5 tbsp olive oil
  • 1.8 fl oz white wine
  • 8.8 fl oz vegetable stock
  • 17.6 fl oz water
  • 1 bay leaf
  • 2 tsp Dijon mustard
  • 1 tsp yeast extract (e.g. Marmite)
  • 2 tbsp nutritional yeast
  • 1 pinch each of salt and black pepper
  • 2 portions of crusty wholemeal bread, to serve
  • 3 eschalion (banana) shallots (about 100g/3.5oz), peeled and finely diced
  • 2 large garlic cloves, peeled and grated
  • 2 carrots, peeled and finely chopped
  • 1 celery stick, trimmed and thinly sliced
  • 8 sprigs fresh thyme, leaves only finely chopped
  • 2 sprigs fresh rosemary, leaves only finely chopped
  • 4 fresh sage leaves, thinly sliced
  • 8.8 oz new potatoes (slice any larger potatoes so they are all a similar size)
  • 1 x 400g/14oz tin green lentils in water, drained and rinsed
  • 1 x 400g/14oz tin cannellini beans in water, drained and rinsed
  • 7.1 oz cavolo nero (remove tough stems and shred the leaves)
  • 0.5 oz fresh parsley leaves, roughly chopped
  • 1 lemon, halved
  • 1.5 tbsp olive oil
  • 0.2 cup white wine
  • 1.1 cups vegetable stock
  • 2.1 cups water
  • 1 bay leaf
  • 2 tsp Dijon mustard
  • 1 tsp yeast extract (e.g. Marmite)
  • 2 tbsp nutritional yeast
  • 1 pinch each of salt and black pepper
  • 2 portions of crusty wholemeal bread, to serve

Details

  • Cuisine: British
  • Recipe Type: Stew
  • Difficulty: Easy
  • Preparation Time: 15 mins
  • Cooking Time: 30 mins
  • Serves: 2

Step-by-step

  1. Heat the olive oil in the stock pot over a medium heat.
  2. Add the shallots, carrots and celery and a pinch of salt to the pan and cook, stirring, for 4–5 minutes.
  3. Add the garlic and stir for 1 minute. Add the thyme and rosemary and stir for a further minute. Add the wine and simmer for 1 minute.
  4. Add the vegetable stock, water, bay leaf and mustard and bring to a gentle simmer.
  5. Add the new potatoes and cook for 12–15 minutes until the potatoes are tender, then taste and season to perfection with salt and pepper.
  6. Add the lentils and cannellini beans to the stew, along with the juice of half the lemon, and simmer for 3–4 minutes.
  7. Add the cavolo nero, sage, yeast extract, and 10g of the parsley and stir for 2 minutes.
  8. Taste the stew, check the tenderness of the potatoes and season again with salt and pepper.
  9. Ladle the stew into bowls, squeeze over lemon juice to taste, and season with salt and pepper if needed.
  10.  Sprinkle with the nutritional yeast and the remaining parsley and serve immediately with crusty wholemeal bread.

This recipe is from BOSH! Healthy Vegan by Henry Firth and Ian Theasby. Published 26th December by HQ, HarperCollins. Photography by Lizzie Mayson.

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