Lentil & Mushroom Stew on Butter Bean Mash

A hearty South African lentil stew with mushrooms.
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Prep Time 20 minutes
Cook Time 40 minutes
Course Soups, Breads and Stews
Cuisine South African
Servings 6


  • 1 ½ cups brown lentils
  • 5 cups mushroom stock
  • 1 bunch fresh thyme sprigs
  • 1 onion, diced
  • 500 g portabellini mushrooms, sliced
  • 4 cloves garlic, thinly sliced
  • ½ tsp dried chilli flakes
  • 1 400g tin diced tomatoes
  • Olive oil
  • Salt and pepper, to taste

 Butter bean mash:

  • 2 400g tins of butterbeans, rinsed & drained
  • 1 small clove garlic, grated finely
  • 2 tbsp lemon juice
  • 4 tbsp olive oil
  • Salt & pepper, to taste
  • Chopped parsley or micro herbs, for serving


For the mash:

  • To make the mash, add all the ingredients to a food processor.
    Blitz until completely smooth, adding a little water if you want to thin it out.
  • To warm up - transfer to a saucepan over low heat and stir until warmed through. Taste to adjust seasoning.

For the lentil stew:

  • Rinse lentils well. Place in a large pot or Dutch oven and add the mushroom stock and thyme.
    Bring to a boil, then reduce to a simmer. Cook with lid ajar for about 25 minutes until tender. If you need to give them a little liquid top up add some boiling water from the kettle.  
    Discard the thyme sprigs.
  • Meanwhile, heat a drizzle of olive oil in a large sauté pan.
    Add onion and mushrooms. Season lightly and cook until the onion softens and mushrooms are golden. Add garlic, tomato paste and chilli flakes. Cook until tomato paste turns a deep dark red colour and smells sweet.
  • Pour in the tinned tomato and deglaze the bottom of the pan.
    Add the cooked lentils and all their liquid. Mix everything well together.
    Taste to adjust seasoning
    Serve stew on warmed butter bean mash and sprinkle with micro herbs.
Keyword stew