Beetroot & Lentil Stew

December 04, 2020 1 min read

Serves 4


  • 1 x fiid Italian Sundried Tomato & Lentil Ragu
  • 4 x Shallots
  • 2 x Beetroots
  • 2 x Carrots
  • 1/2 x Fennel Bulb
  • 100g mushrooms
  • 2 x Garlic Cloves
  • 1 tbsp of Tamari
  • 2 tbsp Dijon Mustard
  • 2 Bay Leaves
  • 1 tbsp of Thyme Leaves
  • 1 tbsp Rosemary, chopped
  • 1tbsp Flour
  • 500ml Vegetable Stock
  • 2 tbsp Olive Oil


  1. Peel and cut your shallots into quarters, place a large saucepan on medium to low heat add in 1 tbsp of olive oil and add the shallots. Allow them to sweat down so they start to caramelise.
  2. While the shallots are cooking, you can prepare the rest of your vegetables. Peel the carrots and cut into chunky pieces, do the same with the beetroot. Cut your fennel into thinner slices and chop your mushrooms in to quarters.
  3. Once your shallots have started to caramelise, you can add the rest of your vegetables, along with two crushed garlic cloves, the dijon mustard and 1 tbsp of olive oil. Add in the flour and mix everything so its all evenly coated. Allow to cook for a 5 minutes on a medium heat stirring every few minutes so it doesn’t catch to the pan.
  4. Add in your fiid Italian Sundried Tomato & Lentil Ragu,vegetable stock and your rosemary, thyme & bay leaves.
  5. Bring to the boil, then turn down the heat, cook for 30 minutes until the vegetables are cooked through and the liquid has thickened slightly.
  6. This one is lovely served with some crusty bread on a cold winter night when you want to be feeling all snug. Enjoy.