Bosh! Herby Hearty Stew

Bosh! Herby Hearty Stew

Judging by the influx of food photos on my social channels, all we're doing in lockdown is eating. Three weeks at home and we're all certified Masterchefs. This would normally be right up my alley, but is anyone else spending an alarming amount of money on food? I feel like my grocery budget has increased by 500% percent and that doesn't even cover a whole month.

Anyway, cost of daily feasting aside, I am thoroughly enjoying trying new recipes. I'm a bit flaky at blogging them due to general household chaos (see lockdown posts), but I'll get to them when I can. This is a recipe from the new Bosh! cookbook, Bosh! Healthy Vegan, with a couple of changes as per usual. We make a lot of tasty curries with Indian or Asian flavours, but sometimes I just feel like something fresh and zingy. This stew has the most incredible herby lemon flavour, seriously one of the best things we've made in a while.

Bosh! Herby Hearty Stew


  • 1 large onion, finely chopped
  • 2 large garlic cloves, peeled and finely chopped (or use lazy garlic)
  • 2 carrots, peeled and finely chopped
  • 1 celery stick, trimmed and finely sliced
  • 8 sprigs fresh thyme, finely chopped
  • 2 sprigs fresh rosemary, finely chopped
  • 4 fresh sage leaves, finely chopped
  • 250g new potatoes, cut in half (or so sizes are consistent)
  • 400g brown lentils, cooked separately (or use tinned lentils)
  • 400g tin cannellini beans, drained
  • 200g chopped spinach
  • 15g fresh parsley leaves,roughly chopped
  • 1 lemon
  • Olive oil for frying
  • 1/2 cup white wine
  • 750ml vegetable stock
  • 2 bay leafs
  • 2 tsp Dijon mustard
  • 1 tsp yeast extract (e.g. Marmite)
  • 2 tbsp nutritional yeast
  • Salt and black pepper
  • Crusty bread to serve (we used leftover Roosterkoek)


  1. Heat the olive oil in a cast iron pot over medium heat.
  2. Add the onion, carrots, celery and a pinch of salt to the pan and cook, stirring, for 4–5 minutes
  3. Add the garlic and stir for 1 minute
  4. Add chopped herbs and stir for a further minute
  5. Add the wine and simmer for 1 minute
  6. Add the vegetable stock, bay leaves and mustard and bring to a gentle simmer
  7. Add the new potatoes and cook until they are tender (around 25 mins).
  8. Taste and season to perfection with salt and pepper.
  9. Add lentils and cannellini beans along with the juice of half the lemon and simmer for 3–4 minutes.
  10. Add the spinach, yeast extract, nutritional yeast and parsley and stir for 2 minutes.
  11. Taste the stew, check the tenderness of the potatoes and season again with salt and pepper.
  12. Ladle the stew into bowls, squeeze over the rest of the lemon juice serve immediately with crusty bread of choice.

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