PREP: 15 mins
COOK: 25 mins
INGREDIENTS
1 x Chopped Tomatoes (400g)
1 x biodegradable bag
1 x Green Lentils (400g)
1 x Whole Fava Beans in Water (400g)
1 x Suffolk Carrots, washed (500g)
1 x Brown Onions (250g)
1 x Recipe Card smoky Mushroom & fava bean bolognese
1 x Chestnut Mushrooms (400g)
From Your Pantry (Store Cupboard / Fridge)
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$2\text{ tbsp}$ Olive oil or cold-pressed rapeseed oil
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$2\text{--}3\text{ cloves}$ Garlic (finely minced)
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$1\text{ tsp}$ Smoked paprika or dried thyme
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$1\text{ Veg stock cube}$ (dissolved in 200ml boiling water)
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$1\text{ tsp}$ Cider vinegar or red wine vinegar
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Sea salt & freshly cracked black pepper
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METHOD
1. Build the Sweet Sofrito Base
Finely dice the 250g of brown onions. Finely dice 200g of the Suffolk carrots into small, neat cubes (reserving the remaining 300g). Heat 1 tbsp oil in a deep casserole pan over medium heat. Add the diced onions and finely diced carrots with a generous pinch of sea salt. Sweat gently for 6–8 minutes until soft, sweet, and translucent.
2. Bloom Spices & Add Chunky Carrots
Slice the remaining 300g of carrots into thicker 1cm rounds or bite-sized chunks. Stir the minced garlic, 1 tsp smoked paprika (or thyme), and the chunky carrots into the pan. Stir continuously for 1–2 minutes until the garlic is intensely fragrant and the spices coat the vegetables.
3. Simmer the Rich Tomato & Pulse Braise
Pour in the 400g chopped tomatoes and 200ml hot prepared vegetable stock. Drain and rinse the fava beans and green lentils, then slide them into the sauce. Bring to a gentle boil, cover with a lid, and simmer over low heat for 12–15 minutes until the larger carrot chunks are tender and the pulses have enriched the gravy.
4. Sear the Chestnut Mushrooms & Finish
While the braise simmers, thickly slice the 400g chestnut mushrooms. Heat 1 tbsp oil in a separate frying pan over high heat. Fry the mushrooms undisturbed for 3–4 minutes until deeply browned, then fold them through the hotpot. Stir in 1 tsp cider vinegar, season with sea salt and black pepper, and serve with crusty bread, steamed heritage grains, or tossed through pasta.
Chef's Tip: Splitting the carrots is the secret to great texture—the finely diced 200g melts down with the onions to create a naturally sweet, thick base, while the 300g of larger chunks gives the finished stew great bite. Searing the chestnut mushrooms in a separate hot pan prevents them from steaming, locking in intense savoury umami.