Vegan: Apple, Lentil & Mustard Stew
How long will it take?
How hard is it?
How many people can do it together?
30 minutes
Easy
Anytime
a wildish story
A simple one-pot stew for those first evenings when it suddenly feels like autumn. The apple breaks down slightly as it cooks, giving the lentils a subtle sweetness that works brilliantly with mustard and thyme.
What do you need?
Serves 4
Ingredients
1 tbsp olive oil
2 carrots, roughly chopped
2 sticks celery, roughly chopped
2 eating apples, cored and cut into chunks
250g green or brown lentils
750ml vegetable stock
1 tbsp wholegrain mustard
1 tsp dried thyme, or a few sprigs fresh thyme
1 tbsp cider vinegar
Salt and black pepper
A handful of chopped parsley, to finish
How to do it.
Method
Heat the olive oil in a large saucepan. Add the carrots and celery and cook gently for about 5 minutes.
Add the apples, lentils, stock, mustard and thyme. Bring to the boil, then turn down to a gentle simmer.
Cover and cook for 25–35 minutes, or until the lentils are tender. Add a splash more water if it starts getting too thick.
Stir through the cider vinegar and season generously with salt and pepper.
Scatter with parsley and serve with thick slices of bread.
Wildish tip: Keep the apple pieces fairly chunky. Some will disappear into the stew while others stay intact, which is exactly what you want.
