A hearty winter savoury lentil and bean stew made in a pot. Serve with mashed potato and green beans.

Savoury Lentil & Bean Stew

Stews are a great family meal in the winter. 

They are comforting, filling and they don't break the bank. 

These days we all have to be more careful with our money, so it really is something to think about when you're shopping for groceries. 

What's in lentil & bean stew?

This stew is made from some basic vegetables and tinned lentils and beans and has the most delicious gravy. 

Of course, you could use dried beans and lentils and this would be even more cost-effective, but I'm never organised enough to soak them the night before, so I make sure I have plenty of tinned beans and lentils in my store cupboard. 

Tinned beans and lentils are really good quality these days, but like I say, you decide.

How to serve savoury lentil and bean stew

I like to serve most stews with mashed potatoes. There's just something so comforting about mash.

I also like to add some green veg.

If you want to serve it really simply, just serve it with some buttered crusty bread.

As with all stews, soups and curries, it tastes even better the next day.

Can you make lentil and bean casserole ahead?

You can make this stew or casserole ahead, leave it to cool and keep it in the fridge in an airtight container for 4-5 days.

To reheat it, you can heat portions in the microwave or in a pot on the stove.

Can you freeze this stew?

This type of stew freezes really well.

Leave it to cool and freeze in portions in freezer bags or freezer-proof tubs.

You can freeze this beany stew for 3-4 months.

More vegan stews to try

Here are a few more tasty vegan stews for you to try:

1. Kidney Bean & Sweet Potato Stew
2. Richly Braised Lentils
3. Rustic Greek Beans
4. Slow Cooker Stovies
5. Vegan Slow Cooker Sausage Stew

Want new recipes delivered to your inbox ?

Sign up for my Tinned Tomatoes newsletter for a selection of recipes delivered to your inbox each week or sign up for my email updates and don't miss out on the latest recipe. Check your spam folder they don't arrive.

Sign up for my Vegan Lunch Box newsletter for lunch ideas and recipes straight to your inbox when they are published.

pin it for later

Follow me on Pinterest, Facebook, Twitter and Instagram. 

Also, join my Facebook group Living on the Veg. It's a very friendly community with lots of recipes and chat. I'm in there every day chatting to group members.

Remember and say hi. I'm always happy to chat and answer questions.

stew, winter stew, vegan stew, vegan winter stew, vegetarian stew, vegetarian winter stew, bean stew, lentil stew, lentil casserole, bean casserole

dinner

Scottish, vegan

Yield: 4-6

Author: Jacqueline Meldrum

Savoury Bean & Lentil Stew

A hearty winter savoury lentil and bean stew made in a pot. Serve with mashed potato and green beans.

Prep time: 10 MinCook time: 45 MinTotal time: 55 Min

Ingredients

• 1 tablespoon olive oil
• 2 teaspoons mustard seeds
• 1 onion, chopped
• 1 leek, sliced
• 2 large cloves garlic, crushed
• 3 stalks celery, sliced
• 4 large carrots, chopped
• 250g (8.8 oz) chestnut mushrooms, chopped
• 400g (235 g drained) or (14oz which is 8.3 oz drained) tin green lentils
• 1 x 400g (240g drained) or (14 oz which is 8.5 oz drained) tin kidney beans
• 1 tablespoon dried thyme
• 1 vegetable stock pot (or 3 vegetable stock cubes)
• 3 tablespoons brown sauce (or you could use BBQ sauce)
• 3 tablespoons tomato puree
• 1 teaspoon cornflour, plus a little warm water
• a good grinding of salt and pepper

Instructions

1. Heat the oil in a large heavy-bottomed pan and add the mustard seeds. Leave them for a couple of minutes until they start making popping sounds, then add the onion, leek, celery and garlic. Saute until soft.
2. Add the carrots, pop the lid on and leave to cook gently for 5 minutes.
3. Add the mushrooms, kidney beans, lentils and thyme. Cover again and allow to cook for a further 5 minutes, stirring occasionally.
4. Add the stock pot (or stock cubes) to a measuring jug and top up with boiling water to the 400ml (1 ¾ cups) mark. Stir well until dissolved and then add to the pan, along with the HP sauce and tomato puree.
5. Add a little water to the cornflour, to make a runny paste. Add this to the pot and stir well. This will help to thicken the gravy.
6. Cover the pot and leave to simmer gently for 30 minutes until the vegetables are tender and the gravy is thick.
7. Enjoy!

Notes:

Calories

4 portions = 361 calories per portion

5 portions = 289 calories per portion

6 portions = 241 calories per portion

Storing stew

• This stew can be cooled and kept in the fridge for 3-4 days.
• Freeze this stew when cool for 3-4 months.

Nutrition Facts

Calories

360.89

Fat (grams)

6.07

Sat. Fat (grams)

0.77

Carbs (grams)

59.11

Fiber (grams)

18.17

Net carbs

40.94

Sugar (grams)

8.37

Protein (grams)

21.82

Sodium (milligrams)

378.42

Cholesterol (grams)

0.01

All Rights Reserved tinnedtomatoes.com