Lentil and Almond Stew
Lentil and Almond Stew



  • 2 tbsp olive oil
  • 1 chopped carrot
  • 1 stalk of celery, chopped
  • 1 onion, chopped
  • 1 turnip or swede, chopped
  • 2 chopped garlic cloves
  • 150g mushrooms, halved
  • 250g green lentils
  • 1.2 litres veg stock
  • 1 bay leaf
  • 1 sprig of rosemary
  • 4 sprigs of thyme
  • A small handful of almonds
  • 1 tbsp cinnamon
  • 10 cherry tomatoes, cut into quarters
  • Heat the olive oil in a large pan, and gently fry the vegetables to soften. Add the garlic and mushrooms, and fry for another five minutes. Add the lentils to the pan, then pour over the stock and add the herbs. Simmer for 45 minutes.
  • Before the end of the cooking time for the vegetable stew, fry the almonds in another pan, in a splash of oil and a sprinkling of cinnamon for about two minutes. Toss in the quartered tomatoes, then serve the stew with the almonds and tomatoes scattered on top. Delicious!
1 hour
4 serving
This recipe pairs perfectly with the Terra do Rio Tempranillo Blend 2019 from Riverland, Australia.

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