Hearty Herby Stew

I enjoyed The Tinder Swindler documentary so much I even listened to the podcast ‘The Making of the Tindler Swindler’ on Spotify. It’s fascinating stuff. On the back of that I just want more of the con artists and I’m trying to watch the show about Anna Delvey but to be honest, I’m pretty lost and I’m not sure what Julia Garner’s accent is meant to be and if it’s good or not, I’m not sure who she’s conning and how and what her motivation is. This is the weather for staying in watching TV and also for eating a hearty stew. This recipe from the Bosh team in ‘Healthy Vegan’ is great, It packs a lot of flavour for a veggie stew. This meal is both light and filling at the same time.

Serves 4


  • 3 shallots
  • 2 cloves garlic
  • 2 carrots
  • 1 stick celery
  • 8 sprigs thyme
  • 2 sprigs rosemary
  • 4 sage leaves
  • 250g new potatoes
  • 1 tin green lentils
  • 1 tin cannellini beans
  • 200g kale
  • 15 parsley
  • 1 lemon
  • 11/2 tbsp oil
  • 250ml vegetable stock
  • 500ml water
  • 1 bay leaf
  • 2 tsp dijon mustard
  • 1 tsp marmite
  • 2 tbsp nutritional yeast
  • salt and pepper


1.) Peel and finely dice the shallots and garlic. Peel the carrots and chop up. Chop up the celery.

2.) Heat the oil in a casserole dish and add the veggies. Cook for 5 minutes until soft.

3.) In the meantime, strip the leaves from the rosemary and the thyme. Chop them up finely.

4.) Chop up the potatoes into smaller chunks.

5.) Add the garlic to the pan and cook for another minute.

6.) Add the thyme and rosemary and cook for one more minute.

7.) Make up the stock and add to the pan with the water, bay leaf and mustard and bring to a simmer.

8.) Add the potatoes and cook until they’re tender.

9.) Chop the lemon in half and remove the pips. Drain the lentils and beans and add to the stew. Add the juice of half of the lemon. Simmer for 4 minutes.

10.) Whilst this is simmering, chop up the parsley and sage. Add the herbs, the kale and the marmite and simmer for another couple of minutes.

11.) Season with salt and pepper. Dish into bowls.

11.) Add the kale, sage,

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