Hearty Puy Lentil Stew on Creamy Hummus

A gorgeous bowl of puy lentil stew flavoured with umami flavours; balsamic, soy, vegan Worcester sauce and smoked paprika. Served on creamy hummus – Yum!

Hearty puy lentil stew on creamy hummus

A lovely bowl of puy lentil stew was exactly what I needed last week. It’s 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 butter beans.
Great with tahini sauce on top.

I hope you enjoy, love Niki xx

Hearty puy lentil stew on creamy hummus

Hearty Puy Lentil Stew on Creamy Hummus

A gorgeous bowl of puy lentil stew flavoured with umami flavours; balsamic, soy, vegan Worcester sauce and smoked paprika. Served on creamy hummus - Yum!
Prep time: 15 minutes
Cook time: 1 hour
2-4 servings
5 from 2 votes

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 to matoes chopped up
  • 250 g 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

    For the Toppings

    • Mint and dill
    • Chilli flakes

    Instructions

    To make the lentils

    • 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, than add the spices and carrots and fry for 2- 3 minutes.
    • Next, add the tomatoes, lentils, balsamic, Worcester and soy sauce and stock, stir to combine.
    • Bring to the boil then cook on a low heat for 40 minutes.
    • Finally, add in the Cavolo Nero and season with black pepper & salt to the pan and simmer for a further minute.
    • Turn off the heat and stir the fresh thyme & olive oil.

    To serve

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

    More Recipes with Lentils or Hummus

    Share or Print Recipe
    Discuss this Recipe with Niki
    My top 10 healthy and light vegan dinners

    13 Responses

    Leave a Reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating