- 2 medium leeks
- 2 sticks of celery
- 1 onion
- 4 medium carrots
- Olive oil
- A few sprigs of fresh thyme
- A few sprigs of fresh rosemary
- 4 fresh bay leaves
- 1 clove garlic
- 4 cloves
- 2 heaped tbsp plain flour
- 1 tbsp tomato puree
- 2 x 400g tins of plum tomatoes
- 275ml vegan porter or red wine (*use kosher wine if required)
- 200g red lentils
- 1 litre vegetable stock (optional)
- Vegan Worcestershire Sauce OR glug of apple cider vinegar, 1 tsp tamarind, 1 tbsp molasses
- Preheat oven to 170ºC/325ºF/gas mark 3.
- Meanwhile, trim and halve the leeks and celery lengthways. Chop into rough 2cm chunks.
- Peel and finely chop the onion and carrots into 2cm pieces.
- Place in a large ovenproof casserole pan over a medium-low heat. Add 1 tablespoon olive oil.
- Pick, roughly chop and add the thyme and rosemary leaves. Add the bay.
- Cook for around 20 minutes, or until soft and sweet, stirring frequently.
- Chop garlic and fry for extra couple of minutes.
- Add the cloves and flour to the veg, stirring well to combine. Pour in the tomatoes and porter (or wine, if using).
- Add the lentils and any roasting juices, cover with the stock or 1 litre of cold water and stir well.
- Turn the heat up to high and bring to the boil, then cover and place in the hot oven for around 2 hours, or until the lentils are soft. Stir every hour or so, and add a splash of water to loosen, if needed.
- Remove the pan from the oven and leave to cool for about 10 minutes.
- Add a good splash of vegan Worcestershire sauce.
- Season with salt and pepper to taste and enjoy with Pappardelle pasta, creamy vegan mash and seasonal steamed greens.
Tip: Turn this stew into soup by adding a good splash of boiling water and simmering to your desired consistency. VfL Chef, Ollie, loves this stirred through pappardelle pasta and served with a grating of vegan Parmesan or nutritional yeast on top.
For help finding a vegan wine, please find more information here.