French style Lentil and Vegetable Stew

2014-05-22 13.25.10
It’s really  hard to make lentil stew look pretty.  But believe me, this is so delicious and hearty – true comfort food for a wintery (ok, autumn-ey) evening and is very easy to throw together.  We had it with mashed potatoes for a family dinner but this was just the leftovers for lunch all by itself.

French style Lentil and Vegetable Stew
Prep time
Cook time
Total time
Recipe type: Stew
Cuisine: French-ish
Serves: 6-8
  • 1 large onion, finely chopped
  • 1 large clove garlic
  • 200g mushrooms, diced
  • 1 red capsicum, diced
  • 2 small zucchini, diced
  • 250g green or brown lentils
  • 1.2 L vegetable stock
  • 200ml white wine
  • 400g cauliflower, cut into small florets
  • ¼ cup cashew cream
  1. Heat a large casserole pan, and sauté the onion, garlic and mushrooms in their own moisture, until softened. Use a splash of the stock to moisten slightly if drying out.
  2. Add the capsicum and zucchini and allow to cook for a further 3-4 minutes.
  3. Add the lentils, wine and stock and bring to the boil. Simmer for 15 minutes or until lentils are almost cooked, then reduce the heat, add the cauliflower and simmer for 10 or so minutes or until the cauliflower is tender.
  4. Stir in the cashew cream and turn off the heat.