Creamy Lentil & Spinach Stew

Put the lentils in a large pan. Cover with plenty of cold water, add a pinch of salt, bring to the boil, then simmer for 15-18 minutes or until completely tender.

Meanwhile, heat the oil in a large sauté pan or shallow flameproof casserole dish over a medium-high heat. Add the onion, mushrooms and garlic with the salt and cook, stirring regularly, for 8-10 minutes until most of the water from the mushrooms has evaporated and everything is just turning golden. Add the spinach, cover with a lid and leave for a minute, then stir to help the spinach wilt.

Drain the lentils thoroughly, then tip into the pan with the vegetables. Stir in the stock, crème fraîche and cheese, then simmer for a final minute. Season with more salt, if needed, and plenty of black pepper. Serve with mashed potato, wild rice or tagliatelle, if liked, with extra cheese grated over the top. Stir through some chopped parsley or add a squeeze of lemon juice, if you like.