Lentil & Mushroom Stew on Butter Bean Mash

Serves 6



  • 1 ½ cups brown lentils
  • 5 cups mushroom stock
  • 1 bunch of fresh thyme sprigs
  • 1 onion, diced
  • 500g portabellini mushrooms, sliced
  • 4 cloves garlic, thinly sliced
  • 2 Tbsp tomato paste
  • ½ tsp dried chilli flakes
  • 1 x 400g tin diced tomatoes
  • Olive oil
  • Salt and pepper, to taste


Butter bean mash:

  • 2 x 400g tins of butter beans, rinsed & drained
  • 1 small clove of garlic, grated finely
  • 2 Tbsp lemon juice
  • 4 Tbsp / 60ml olive oil
  • Salt & pepper, to taste
  • Chopped parsley or micro herbs, for serving



  • To make the mash, add all the ingredients to a food processor.
  • Blitz until completely smooth, adding a little water if you want to thin it out.
  • To warm up – transfer to a saucepan over low heat and stir until warmed through.
  • Taste to adjust seasoning.


For the lentil stew:

  • Rinse lentils well. Place in a large pot or Dutch oven and add the mushroom stock and thyme.
  • Bring to a boil, then reduce to a simmer. Cook with lid ajar for about 25 minutes until tender. If you need to give them a little liquid top up add some boiling water from the kettle.
  • Discard the thyme sprigs.
  • Meanwhile, heat a drizzle of olive oil in a large sauté pan.
  • Add onion and mushrooms. Season lightly and cook until the onion softens and mushrooms are golden. Add garlic, tomato paste and chilli flakes. Cook until tomato paste turns a deep dark red colour and smells sweet.
  • Pour in the tinned tomato and deglaze the bottom of the pan.
  • Add the cooked lentils and all their liquid. Mix everything well together.
  • Taste to adjust seasoning
  • Serve stew on warmed butter bean mash and sprinkle with micro herbs.



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