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Puy Lentil and Wild Mushroom Stew

VegetarianGluten Free

A lovely comforting stew with Umami richness.

Serves : 4
Prep : 10 minutes
Cook : 25 minutes
  • 250g / 9oz Puy lentils
  • 1 litre of vegetable or mushroom stock
  • 150g / 5oz sliced shallots
  • 2 cloves garlic, crushed
  • 250g / 9oz mixed mushrooms
  • 2 bay leaves
  • 2 sprigs thyme
  • Salt and pepper
  • Creme fraiche to serve


  1. Bring the lentils and stock to the boil and reduce to simmer.
  2. Fry the mushrooms, shallots and garlic in butter and, when soft, add to the lentils with the bay leaves and thyme.
  3. Simmer for thirty minutes, season as necessary, keep enough water in the pot to produce a filling soup and serve with rustic bread and dollops of creme fraiche.


Kindly donated by my mother, Morna


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