11 October 2020

Chestnut & Mushroom Lentil Stew

This next recipe is Autumn in a bowl - a rich mushroom and lentil stew with white wine, silky chestnut cream and roasted butternut squash. It's savoury, comforting, filling and will warm you right through. It's also super nourishing, delivering a whole range of essential nutrients!

This stew is delicious as is, but if you'd like something to soak up the sauce a little, you could serve it up with some crusty bread, a side of mash or even some homemade dumplings for a hearty evening meal! 

Packed full of fibre, protein, iron, vitamin C, vitamin A and many other nutrients too, this stew will leave you feeling euphoric. The fibre and protein from the lentils and veg act as slow-release energy, keeping your blood sugar from spiking and fuller for longer. The vitamin C in the kale and butternut help to boost iron absorption, iron is needed for red blood cell production and keeps you feeling energised. Squash and carrots are also full of vitamin A- essential for healthy eyes and vision at night. 

Chestnut & Mushroom Lentil Stew | Serves: 4 | Time: 45 mins

You'll need

  • Large stew pot (~4L)
  • Chopping board
  • Knife
  • Veg peeler
  • Measuring cups & spoons
  • Blender
  • Baking tray + greaseproof paper (I use reusable)



  • Olive oil
  • 1 onion
  • 1 large carrot
  • 2 sticks celery
  • 2 cloves garlic
  • 250g chestnut mushrooms
  • 1 cup puy or green speckled lentils
  • 1/2 cup dried mixed mushrooms
  • 1 tsp dried mixed herbs 
  • 4 bay leaves
  • 4 sprigs thyme
  • 1 cup vegan white wine 
  • 1 heaped tsp wholegrain mustard
  • 1 tsp salt
  • Black pepper
  • 2.5 cups water 
  • 180g vac-packed chestnuts + 1.5 cups water 
  • 100g kale 
  • 2 tbsp chopped fresh parsley


  • 1 medium butternut squash
  • Olive oil
  • Salt
  • 4 sprigs thyme


  1. Preheat the oven to 200°C fan and line a baking tray with greaseproof paper. 
  2. Meanwhile, dice the onion, carrot and celery and add to the stew pot on a medium heat with a splash of oil. Sweat down for 5-10 mins.
  3. Then peel the butternut squash, chop the ends off and slice lengthways in half. Scoop out the seeds then cut into 2-3cm pieces. You'll need a sharp knife for this and to ensure your chopping board doesn't slip, pop a damp cloth or tea towel underneath. 
  4. Then toss the butternut in a little olive oil, a sprinkling of salt and the leaves from 4 sprigs of thyme. Spread out evenly on the baking tray and roast for 20-25 mins. 
  5. Slice the mushrooms, add to the stew pot and cook for about 5 mins, stirring often. Then rinse the lentils and add to the pan along with the mixed mushrooms, mixed herbs, bay leaves, whole sprigs of thyme and the white wine. Stir together and allow the wine to fully reduce. 
  6. Then add the mustard, salt, black pepper and 2.5 cups water, bring to the boil, then reduce the heat and simmer for 20 minutes - keep an eye on the pan and add a splash more water if it's starting to boil dry. 
  7. Blend up the chestnuts with 1.5 cups water until smooth. Then, once the stew has cooked for 20 minutes, remove the bay leaves and thyme sprigs and stir in the chestnut cream, kale and parsley. Stir together and cook for a few more minutes until it's thickened a little and the kale has cooked through. 
  8. Then serve up and enjoy! 
Cassidy xx