Creamy Mushroom Lentil Stew

MaddiLK

¾ cup lentils (I used French green as they hold they shape nicely)

300g mushrooms (a super heaped breakfast bowl full - I used white, brown and shiitake)

2 tablespoons olive oil

1 large shallot

1 fennel bulb, medium

1 leek, green tips discarded

8 cloves garlic

1 stick of celery

2 bay leaves

1 tablespoon white wine vinegar

1 litre (4 cups) vegetable stock

1 cup coconut milk (full fat, tinned)

subheading: Spices:

Small bunch fresh chives

Parsley

Freshly cracked black pepper

The night before you are ready to cook (or even, the morning of), soak the lentils in ample water, then drain and rinse, and set aside.

Prep your vegetables: finely slice the shallot, fennel and leek. Peel and roughly chop the garlic. Chop the celery fine. Wash and slice the mushrooms, you may like to trim the woody ends off the shiitake.

In a large pot, heat 2 tablespoons oil, then add shallot, fennel and leek, cooking till soft and a little golden.

Add celery, mushrooms, lentils, pepper, bay leaves, white wine vinegar and vegetable stock. Cover and bring to a boil, then reduce to a simmer, and cook till lentils are soft, about 20 to 25 minutes. Remove lid, add coconut milk, and stir to combine. Turn the heat up and let the stew reduce down for another 10 minutes.

Once done, remove from heat, fish out the bay leaves and discard. Measure out 2½ cups of the stew - blend then re-combine (or, use an immersion stick-blender).

Wash the fresh herbs, finely chop the chives and roughly chop the parsley. Fold through the stew and serve.

• Freeze leftovers for an easy meal when you're too tired to cook

• Have on toast for breakfast

• Use whatever herbs are in your garden - you don't have to stick with the chives/chervil/parsley combo (though I recommend) - sage and thyme will do just fine

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