Almond and Lentil Stew
Almond and Lentil Stew



  • 2 tbsp olive oil
  • 1 carrot, chopped
  • 1 celery stalk, chopped
  • 1 onion, chopped
  • 1 turnip or similar, chopped
  • 2 garlic cloves, chopped
  • 150g mushrooms, chopped
  • 250g green lentils
  • 1.2 litres of veg stock
  • 1 bay leaf
  • 1 sprig of rosemary
  • 4 sprigs of thyme
  • Handful of almonds
  • 1 tbsp cinnamon
  • 10 cherry tomatoes, quartered
  • Heat the oil in a pan and fry the vegetables until softened for about 5 minutes. Add the garlic and mushrooms for five minutes more, then chuck in the lentils. Pour over the stock, add the herbs, and simmer for 45 minutes.
  • Before serving, fry the almonds in a pan with a splash of olive oil and the cinnamon for 2 minutes, and then add the tomatoes to warm through. Serve the lentil stew with a scattering of spiced almonds and tomatoes - yum!
50 mins
4 serving

Do you know your wine personality? If your answer is no, take our quiz to find out which wines to pick up next and build your box!

Build my box