Almond and Lentil Stew
Almond and Lentil Stew

Ingredients

Method

  • 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
This recipe pairs perfectly with the La Noblesse Cabernet Franc 2019 from Loire Valley, France.

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