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Hearty Puy lentil stew on creamy hummus

February 17, 2021 / Niki / 5 Comments

A lovely bowl of puy lentil stew was exactly what I needed last week. The kind of stew that warms your insides and makes you happy.


My stew is flavoured with all the umami flavours; balsamic, soy, vegan worcester sauce and smoked paprika which all add great depth.


My favourite way to eat my earthy stew is on a bed of super creamy hummus as the contrasting textures are wonderful. I also recommend adding lots of fresh herbs like shredded mint and dill. Scoop up with some fresh bread – heaven!

Swaps/tips

  • You can add in extra veg like mushrooms or aubergine – so good
  • A brilliant pasta or toast topper
  • Add some plant based cheese if you wish
  • Great with added pulses like butterbeans.
  • Really good with tahini sauce on top

I hope you enjoy, love Niki xx

I'd love to know if you made this recipe.

Use #RebelRecipes and tag @RebelRecipes

Info

 

  2-4 servings
  15 minutes preparation time
  1 hr cook time

Ingredients

For the lentils; 

  • 1 red large onion chopped
  • 1 tbsp olive oil
  • 4 cloves garlic sliced 
  • 1 tsp smoked paprika
  • 2 carrots finely chopped
  • 4 tomatoes chopped up
  • 250g dark green French or puy Lentils rinsed 
  • 1 litre veg stock 
  • 1 tbsp balsamic vinegar
  • 1 tbsp vegan Worcester sauce
  • 1 tsp soy sauce
  • 4 cavolo Nero leaves shredded
  • 1 tsp sea salt 
  • Twist black pepper 
  • 1 tbsp extra virgin olive oil 
  • 2 tbsp fresh thyme 

Hummus

Toppings;

  • Mint and dill
  • Chilli flakes

Directions

To make the lentils; 

  1. Add your oil and onion to a wide bottom pan and fry gently on a low heat for around 10 minutes until soft and browning. Add the garlic and fry for 30 seconds more then add the spices and carrots and fry for 2- 3 minutes,
  2. Next add the tomatoes, lentils, balsamic, worcester and soy sauce and stock, stir to combine. 
  3. Bring to the boil then cook on a low heat for 40 minutes. 
  4. Finally add in the cavolo nero and season with black pepper & salt to the pan and simmer for a further minute.
  5. Turn off the heat and stir the fresh thyme & olive oil. 

To serve; 

  1. Serve the stew on a bed of creamy hummus and top with fresh herbs and a sprinkle of chilli flakes

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5 Comments

  1. Shivani on February 17, 2021 at 5:41 pm

    This recipe looks so tasty!!!! Do you use dried lentils or ones in a can?

    Reply
    • Niki on February 17, 2021 at 7:47 pm

      Thank you!
      Dried for this one.

      Love, Niki xx

      Reply
  2. The Cookie Raccoon #6 - Pizza Babka & Fat Seagulls - Cookie Raccoon on February 18, 2021 at 9:20 pm

    […] Vegetable Chowderfilling and comforting for those cold winter days. Via My Crazy Good LifePuy Lentil Stew on Creamy Hummuswarming stew with all the umami flavours, just lovely. Via Rebel RecipesSun-Dried Tomato Pasta with […]

    Reply
  3. George Alexander on February 27, 2021 at 11:49 am

    Hi Niki

    I’m really impressed with your blog. This bog is informative, to be frank I haven’t read this kind of blog. I will eagerly wait for more and more write ups from you.

    Reply
    • Niki on February 28, 2021 at 10:47 pm

      Thank you! x

      Reply

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Recipe Tags: Carrots pulses puy lentils stew

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