Let’s get this out of the way first. This Mustard Lentil Stew isn’t pretty. No amount of chopped parsley is going to liven up a dish of brown and beige veggies. But. BUT. What this dish lacks in looks it makes up for in flavour. BIG TIME. And not only that, but it is so quick and simple to make, its appearance will be the last thing on your mind.
Carrot, celery and onion are cooked with some lentils and stock. Then add mustard and a little bit of yoghurt and you are done. Less than 10 ingredients whacked together in under half an hour to make a dish so tasty you’ll be singing.
(If you don’t like mustard I’m really sorry, forget everything you’ve just read and maybe try these Vietnamese Pesto Noodles instead).
In an effort to eat more plant based lentils have become a go-to in our household. They’re packed with protein and fibre are easy to throw into all sorts of dishes, from salads to curries to soups. This dish goes really well with things like chicken or pork, something that can stand up to the bold mustardy flavours. However all that protein and fibre means it works just as well on its own as a balanced dish that will keep you full. Serve it with some crusty bread for dunking purposes and a green salad for a little extra crunch and you’re sorted.
I tend to use Merchant Gourmet Ready to Eat Puy Lentils for this, and many other, recipes. They’re cooked with some added onion and bay leaf, which adds an extra layer of flavour. Plus it’s as simple as throwing the whole sachet in the pan. Bob’s your Uncle. Tinned lentils would work just as well, plus they’re be cheaper. Do you boo.
Can I use something else instead of lentils?
For sure! Any type of cooked bean or pulse should work. Butterbeans would be a good fit.
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This flavoursome Mustard Lentil Stew takes less that half an hour to make with only 10 ingredients. Ideal for a quick weeknight dinner!
- 1 tbsp olive oil
- 2 carrots, diced
- 2 celery sticks, diced
- 1 white onion, diced
- 1 sachet of Merchant Gourmet Puy Lentils
- 250mls stock
- 1 tbsp wholegrain mustard
- 1 tbsp Dijon mustard
- 2 tbsp natural yoghurt (optional)
- Salt and pepper to taste
- Heat the oil on medium heat in a heavy-bottomed pan or casserole dish.
- Add the carrot, celery and onion and sauté for 5-7 minutes until the vegetables are soft and beginning to turn translucent.
- Add the lentils and stock, bring to a simmer and cook for 10 minutes until the liquid has reduced by half.
- Stir in the mustards and yoghurt, if using. Taste and season with salt and pepper as needed. Serve and enjoy!
Keywords: Lentil Stew, Mustard, Vegetarian Stew Recipes, Lentil Side dishes, Vegetarian Stew, Lentil Recipes