Creamy lentil & spinach stew

Name: Creamy lentil & spinach stew
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Ingredients: 160 g Duchy Organic Green Lentils, rinsed; 1½ tbsp olive oil; 1 onion, finely sliced; 250 g large flat mushrooms, cut into 1cm thick slices; 1 clove/s garlic, sliced; ½ tsp salt; 120 g pack baby spinach; 100 ml vegetable stock; 4 tbsp creme fraiche; 40 g Parmigiano Reggiano (or vegetarian hard cheese), finely grated, plus extra to serve

With creamy lentils and tender mushrooms, this hearty, veg-packed stew is as comforting as it is versatile. Spoon it over buttery mash today, then stir through pasta or rice for dinner tomorrow. Take the stew up a notch with chopped parsley or a squeeze of lemon juice on top, if you like. See more of our delicious healthy dinner recipes.

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HealthyHigh fibreHigh protein2 of your 5 a day

Serves4
CourseMain meal
Prepare10 mins
Cook25 mins
Total time35 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

160g Duchy Organic Green Lentils, rinsed
1½ tbsp olive oil
1 onion, finely sliced
250g large flat mushrooms, cut into 1cm thick slices
1 clove/s garlic, sliced
½ tsp salt
120g pack baby spinach
100ml vegetable stock
4 tbsp creme fraiche
40g Parmigiano Reggiano (or vegetarian hard cheese), finely grated, plus extra to serve

Put the lentils in a large pan. Cover with plenty of cold water, add a pinch of salt, bring to the boil, then simmer for 15-18 minutes or until completely tender.
Meanwhile, heat the oil in a large sauté pan or shallow flameproof casserole dish over a medium-high heat. Add the onion, mushrooms and garlic with the salt and cook, stirring regularly, for 8-10 minutes until most of the water from the mushrooms has evaporated and everything is just turning golden. Add the spinach, cover with a lid and leave for a minute, then stir to help the spinach wilt.
Drain the lentils thoroughly, then tip into the pan with the vegetables. Stir in the stock, crème fraîche and cheese, then simmer for a fi nal minute. Season with more salt, if needed, and plenty of black pepper. Serve with mashed potato, wild rice or tagliatelle, if liked, with extra cheese grated over the top. Stir through some chopped parsley or add a squeeze of lemon juice, if you like.

Cook’s tip

Level up
Ramp up the flavour of this lentil stew even more with a spoonful of Cooks’ Ingredients Porcini Mushroom Paste with the stock and crème fraîche.

Typical values per serving when made using specific products in recipe