No-Beef Red Wine Lentil Stew with Potato Fondants

Serves: 4
Cooks in: 90 minutes
Difficulty: 3/10
Can be gluten free

new recipe in collaboration  with Merchant Gourmet, this time I am using their puy lentils to create a Beef Style style with melt in the mouth potato fondants.



4 Shallots, Peeled & Quartered 

2 Celery Sticks

3 Cloves Garlic 

2 Carrot, peeled, sliced fine on an angle 

300g Chestnut Mushrooms, small ones left whole, big ones cut in half

1 cup/200g Swede, peeled & cubed 

2 Sprigs Rosemary 

2 Springs Thyme 

1 Pouch Merchant Gourmet Puy Lentils 

2 tbs Tomato Puree

3 tbs Plain Flour 

1 cup/250ml Red Wine 

2 cup/500ml Vegetable Stock 

1 Bay Leaves 

2 tbs Balsamic Vinegar  

1 tbs Marmite 

2 tbs Soy Sauce 

1/2 tsp Black Pepper 

1 tsp Sea Salt 

Potato Fondant Topping 

4 Large Maris Piper Potatoes, peeled & cut into inch thick discs

1/2 cup Vegan Butter

3 tbs Extra Virgin Olive Oil

4 cups/1 litre Vegetable Stock 

3 Sprigs Fresh Thyme 

2 Bay Leaves 

1 tsp Sea Salt 

Pinch Ground White Pepper 



Pre-heat your oven to 180 degrees C. 

Place a casserole dish over a medium heat & add a little oil. 

When the pan is hot add the shallots along with the garlic, celery, mushrooms, swede, rosemary, thyme + a pinch if salt & pepper. Sauté the mixture for 3-4 minutes then add the tomato puree & plain flour. Turn the heat down low & cook the mixture for a further 2 minutes, stirring often. 

Deglaze the pan with the red wine & vegetable stock then let the wine bubble away for 2 minutes to cook off the alcohol then add the merchant gourmet lentils, bay leaf, balsamic vinegar, marmite & soy sauce.

Let the stew bubble away for 10 minutes. Stirring every now and then. 

Meanwhile, for the potato fondants place a roasting tray over a low heat on your stove top. Add the butter, oil, stock, herbs & seasoning, then heat gentle for 2 minutes before add the potatoes. Cover over the tray with foil, then place it into the oven for 30 minutes. 

Place a lid on the casserole dish then place the store into the oven for 25 minutes. 

Once the fondants are golden & the casserole has thickened, serve up. I like to lay a few fondants in the casserole before serving.

Serve with steamed vegetables.