Chestnut and Lentil Stew recipe

Preparation Time: 20 minutes | Cooking Time: 2 hours

This hearty vegetarian stew is perfect for winter - it's packed with veggies, giving it flavour and goodness, and it's super filling too. If you're not a veggie, you can add some bacon or strips of stewing beef.


  • 4 carrots
  • 3 celery stalks
  • 2 onion
  • 5 garlic cloves
  • 1 litre vegetable (or chicken) stock
  • 1 x 400g tin tomatoes
  • 1 x 400g tin lentils of choice, drained
  • 300g cooked, peeled chestnuts
  • Salt and pepper
  • 1 tbsp. mixed dried herbs
  • 1 tbsp. tomato puree
  • 1 tbsp. each butter and oil


  1. Finely dice the onions, carrots and celery stalks. Heat oil and butter in a large heavy-bottomed saucepan. Add the onions, carrots and celery stalks and fry for 15-20 minutes until golden brown and softened. Add the tomato puree, stir and cook for 2-3 minutes. Mince the garlic cloves and add to the pan and cook for 3-4 minutes over a low heat.

  2. Add the stock and tomatoes, stir well and simmer for 30 minutes. Stir in the herbs, chestnuts and lentils and season to taste, then simmer for a further hour until the chestnuts are softened.

Serve this stew with big chunks of crusty bread or if you prefer, with some buttery mashed potatoes. Recipe serves 4-6.

Recipe Details:

  • Author: Laura Young.
  • Published:

Add a Review or Comment:

Reviews and Comments:

Chestnut and Lentil Stew Review by Joanne on 29th December 2012:

Thanks for this recipe, had all the ingredients in - the chestnuts were Christmas left overs. It's cooking away now and smells delicious. Quick taste didn't disappoint either, I'm looking forward to tucking into this gorgeous dish later!