T H Y M E & B E A N & L E N T I L S T E W

This winter stew is a protein packed, filling meal that’ll keep you going for the rest of the afternoon, taking the edge off that winter chill and perfect for a Saturday lunch.

We wanted to keep it seasonal with those wintery flavours that go so well with a comforting stew. Using thyme, sage and nutmeg we threw together this dish that you can just leave simmering away on the stove until you’re ready to eat.
It is best served with a crusty loaf or a crisped baked potato to soak up the juices, but we needed to use up some pitta breads.

Please feel free to adapt and change according to what you have in your fridge and cupboards – stews and soups are all about using up leftovers and making them into something delicious.

Enjoy!

I N G R E D I E N T S (Serves two):

  • A generous glug of rapeseed oil
  • 1 onion, roughly chopped
  • 2 cloves of garlic, finely chopped
  • 1 leek
  • 1 orange pepper (or colour of your choice)
  • 1 tsp. smoked paprika
  • ½ tsp. cayenne pepper
  • ½ tsp. turmeric
  • ½ tsp. ginger
  • ½ tsp. nutmeg
  • ½ cup of brown lentils
  • 1 pint of water
  • 1 vegetable stock cube
  • ½ 240g can of kidney beans
  • ½ 240g can of butterbeans
  • 4 sprigs of thyme
  • 5 sage leaves
  • 1 tsp. salt
  • Pepper
  • 1 tsp. fiery harissa spice (optional)
  • 2 handfuls of rocket (optional)

M E T H O D:

In a medium saucepan heat up a generous glug of rapeseed oil and add your roughly chopped onion once it has warmed up.

Next, add your finely chopped garlic cloves, leek and pepper and let them soften whilst you add the spices, stirring occasionally.

Let all of the spices infuse into the vegetable mixture and once it has softened and the onion is translucent in colour, add the brown lentils, stirring them into the mixture so that they also get coated in the spices.

Add a pint of water, your vegetable stock cube and turn the heat up, bringing it to the boil, stirring the mixture so the stock cube is evenly spread throughout.

Leave the pot to simmer for 15-20 minutes whilst the lentils cook and the mixture reduces.

Once it has, add both your kidney beans and butter beans, 4 sprigs of time and 5 sage leaves. Stir the mixture well and give it a taste – ours needed roughly 1 teaspoon of salt and a bit of pepper, but you may find you need less or want slightly more in yours. We also added a sprinkle of fiery harissa powder for an extra kick, but this isn’t a necessity and if you can’t source it easily then chilli powder or flakes will work just as well.

Simmer for a further 20 minutes until the lentils are cooked then plate up and serve with some crusty bread whenever you are ready.

 

 

 

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