Puy Lentil Stew with Mushrooms, Miso and Pumpkin

What’s the difference between conkers and chestnuts?  I have no idea, but it’s conker season at the moment and it made me want to eat chestnuts, so I tried out this gorgeous recipe from Amelia Freer and despite how it looks (!!) we were thoroughly satisfied – it’s a perfect Autumnal recipe!

I have to say, however, I did substitute some of the ingredients and slightly alter the recipe.  For an easier version with more readily available ingredients you could try this.  I used no soak lentils and fresh shitake mushrooms instead of dried (so no need for soaking) and butternut squash due to a lack of pumpkin in the shops yet!  Then I actually just threw pretty much everything in the pan apart from the mushrooms (which I added in at the end) and cooked it until done.  Oh and I only had dried kombu seaweed and couldn’t get hold of deodorized coconut fat so I just left it out.  It was still delicious!

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Puy Lentil Stew with Mushrooms, Miso and Pumpkin

From 'Cook. Nourish. Glow.' By Amelia Freer

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Prep Time

10 mins

Cook Time

55 mins

Passive Time

24 hours

Servings

MetricUS Imperial

Ingredients

• 250 g puy lentils
• 8 dried shiitake mushrooms
• 1/2 Onion peeled
• 10 cm piece of kombu seaweed
• 250 ml chicken stock
• 2 tsp tamari
• 10 g deodorized coconut fat
• 60 g precooked, vacuum-packed chestnuts
• 200 g green pumpkin skin on, seeds removed, cut into 2cm cubes
• thumb-sized peice fresh ginger finey grated
• 15 g brown rice miso

Prep Time 10 mins Cook Time 55 mins Passive Time 24 hours Servings MetricUS Imperial Ingredients 250 g puy lentils 8 dried shiitake mushrooms 1/2 Onion peeled 10 cm piece of kombu seaweed 250 ml chicken stock 2 tsp tamari 10 g deodorized coconut fat 60 g precooked, vacuum-packed chestnuts 200 g green pumpkin skin on, seeds removed, cut into 2cm cubes thumb-sized peice fresh ginger finey grated 15 g brown rice miso

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Instructions

1. Cover the lentils with water and soak overnight. Cover the shiitake mushrooms in 350ml hot water and leave, ideally overnight also.
2. Drain and rinse the lentils and put them in a pan with the onion, garlic, shiitake mushrooms and their soaking water and add the kombu seaweed. Add an additional 150ml of water if the lentils aren't quite covered.
3. Bring to the boil, cover and reduce the heat to a gentle simmer and cook for around 30 minutes before removing and discarding the garlic and kombu.
4. Add the chicken stock, tamari, deodorized coconut fat, chestnuts, green pumpkin and grated ginger, making sure the vegetables are covered by the stock.
5. Add the brown rice miso, cover the pan and cook over a medium heat for another 15 minutes.

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