Celeriac & Lentil Stew Recipe:
Warm up this autumn and winter with Ellis Barrie’s Celeriac and Lentil Stew, a deliciously hearty dish inspired by the flavours of Spanish stews. Known for his appearances on Great British Menu and Ready Steady Cook, Ellis brings his signature approach to home cooking, focusing on seasonal ingredients and big flavours. This stew is an ideal recipe for quality food lovers looking to create high-flavour, budget-friendly meals right at home.
A Spanish Lentil Stew
This dish is inspired by traditional Spanish stews—big, layered flavours, slow-cooked comfort to provide that irresistible warmth that is the perfect antidote to the sideways wind or just generally wet, cold and sodden weather outside. White Christmas anyone? Anyway, smoked spices (paprika is the boss here) compilemting the sweetness coaxed from our vegetables and the savoury notes of a good stock.
Why Add Celeriac?
Well, I am going to pass on this one, as I don’t remember eating much celeric last time I was in Spain. Let’s ask the chef:
“Let’s be honest, a celeriac isn’t about to win any beauty pageants but you shouldn’t let the hagged warty exterior put you off, it is well worth persevering with.
You wouldn’t typically find it in a Spanish Stew but it is probably my favourite vegetable. Maybe I have a soft spot for all things a bit rough around the edge with a good heart. I might be just be projecting…
Where was I? Yes, celeriac is going to add some texture and a bit of heartiness but also provide a little twist with the mild fennel flavour”
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1 celeriac, peeled and cut into chunks
1 cup/ 200g of Puy lentils
2 large carrots, diced
2-3 waxy potatoes, diced
6 cloves garlic, finely chopped
1 large onion, chopped
1-2 red bell peppers, chopped
1 can (400g) diced tomatoes (or 4-5 ripe tomatoes, chopped, if in season)
4 cups/ 1ltr vegetable stock (use more if needed)
3 tsp smoked paprika
½ tsp ground cumin
3 sprigs fresh thyme
1 sprig fresh rosemary
2-3 bay leaves
Fresh parsley, chopped, for garnish
Salt, pepper, and a drizzle of olive oil
Cooking Instructions
Prep your celeriac:
First, we have to get past the appearance and wrestle that celeriac into submission. Peel it, chop it into chunks, and keep the trimmings for stock if you’re feeling thrifty.
Sweat the veggies:
Heat a drizzle of olive oil in a deep pot over medium heat. Add the onion, bell peppers and a pinch of salt. Sauté for about 4-6 minutes until soft, but don’t let them brown.
Add garlic and tomatoes:
Add the garlic and stir for another minute. Follow with the tomatoes. Let them cook down for a few minutes until they start to break down to intensify the flavour.
Season with spices:
Sprinkle in the smoked paprika and cumin. Give it a good stir and let the spices bloom. The smell at this point? Absolute magic.
Bring in the heavies:
Add the celeriac, potatoes, carrots, and lentils. Toss them gently to coat them in all that spicy, tomatoey goodness.
Herbs and stock:
Add the thyme, rosemary, and bay leaves, followed by the vegetable stock. Bring it all to a simmer, then lower the heat and cover. Let it bubble away for 35-40 minutes, stirring occasionally to make sure nothing sticks.
Taste and rest:
Check that the lentils are tender and the potatoes are soft. Remove from the heat and let the stew rest for 10 minutes to let the flavours mingle. Trust me, it’s worth the wait.
Serve it up:
Season with salt and a splash of vinegar or lemon juice to brighten everything up. Garnish with parsley and a drizzle of olive oil. Serve it with some crusty bread and watch everyone go back for seconds.
And there we have it. I hearty, smokey lentil stew to power us all up this winter and fend off the cold. It seems to provide plenty of vegetables, spices and a good dose of protein from the lentils, so I can’t think of a good reason to say we shouldn’t be eating this daily for the next few months.
Final comments from Chef:
“I love this dish but you can play round with it too.
Throw chorizo in at the start if you wish or have it as a side to sausages or chicken thighs.
Do consume with way too much buttery crusty bread!!!
I’ll also share a great recipe for the leftovers. I make an epic soup with a bit of curry powder and creme fraîche. Waste not, want not, right?
So there you have it. A dish that’s as comforting as your nan’s cooking but with a bit of Spanish flair. Now get in the kitchen and show that celeriac some love.
And tag me in your attempts”
