Vegan Lentil and Mushroom Stew
with Cheesy Mash and Green Beans
Earthy, creamy, and quietly indulgent — this bowl brings warmth and depth, the kind that settles you in and keeps you there.
Cals 568 · Prot 26 · Carbs 86 · Fat 12
Calorie Smart
Vegan
35 min
Earthy, creamy, and quietly indulgent — this bowl brings warmth and depth, the kind that settles you in and keeps you there.
Cals 568 · Prot 26 · Carbs 86 · Fat 12
Calorie Smart
Vegan
Ingredients
Stew
Canned lentils
400 Grams
Mushroom
250 Grams
Red onion
1 Piece
Tomato paste
30 Grams
Provence Herbs
2 Grams
Tomato passata
200 Grams
Water
100 ML
Onion marmalade
28 Grams
Baby spinach
40 Grams
Sides
Potatoes
600 Grams
Vegan Cheddar Block
50 Grams
Salted vegan butter
10 Grams
Green beans
150 Grams
Allergens
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | 2320 / 568 |
| Fats (g) | 12.4 |
| of which saturated (g) | 7.8 |
| Carbohydrates (g) | 86 |
| of which sugars (g) | 22 |
| Fibers (g) | 22.3 |
| Proteins (g) | 26 |
| Salt (g) | 2.5 |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Make mash
- Peel and chop the potatoes into bite-sized pieces.
- Add the potatoes to a pot of salted water and bring to the boil.
- Cook for 15-20 min until soft.
- Drain the potatoes and return to the pot.
- Grate the vegan cheddar.
- Mash with the vegan butter until smooth.
- Stir through the vegan cheddar until its melted
- Season with salt and pepper to taste.
2 Prep
- Meanwhile, drain and rinse the canned lentils.
- Clean the mushrooms with a cloth, knife or brush (don't wash them with water).
- Roughly chop or tear the mushrooms.
- Peel and finely chop the onion.
3 Fry
- Heat a large pot over a medium-high heat with a drizzle of oil.
- Fry the onions and mushrooms with a pinch of salt for 3-4 min until softened.
- Add the tomato paste and provence herbs and fry for 1 min further.
4 Simmer
- Add the lentils, tomato passata, measured water, and 0.5 pot onion marmalade (to taste).
- Simmer for 5 min, then add the baby spinach and cook for 1-2 min until wilted.
- Cover and keep warm until ready to serve.
5 Boil green beans
- Meanwhile, trim the green beans.
- Cook in a pot of salted boiling water for 3 min or until tender.
- Drain once cooked and season with salt and pepper to taste.
6 Serve
- Serve the Vegan Mushroom and Lentil Stew with Cheesy Mash and Green Beans to the side.
Leave now
You're just clicks away from creating your order. Do you want to leave and go to the home page?