Lentil & leek stew with mustard
A French dinner for the galley that copes with rough seas, one pot, can be made ahead and frozen, about 55 min hands-on.
- Dinner
- French
- ⏱ 55 min
- 🌊 Sea tolerance 4/5
- 🪨 Bare bones
- vegan
- vegetarian
- pescatarian
- kosher
Ingredients
For 4 servings (one normal-appetite adult each). Per serving in brackets.
- Green/brown lentils (dried)280 g (70 g)
- Leek320 g (≈ 3.5 leeks) (80 g (≈ 1 leek))
- Carrot200 g (≈ 3.5 carrots) (50 g (≈ 1 carrot))
- Onion (brown/yellow)120 g (≈ 1 onion) (30 g)
- Garlic (bulb)12 g (3 g)
- Dried thyme2 g (0.5 g)
- Dijon mustard20 g (5 g)
- Extra-virgin olive oil40 g (10 g)
- Vegetable stock cubes12 g (3 g)
Method
- Soften sliced leek, carrot, onion and garlic in the oil 8 minutes.
- Add lentils, thyme, stock cube and 350 ml water per serving; simmer 30 minutes.
- Stir in the mustard and season.
In the galley
- Copes with a seaway — 4/5 for sea tolerance.
- Stow the main ingredients in the fridge.
- Make ahead: cook in port and freeze in portions.
- One pot — less to secure, less washing-up with fresh water.
- Contains: Celery, Gluten, Mustard, Sulphites — always check the labels of what you buy.
Per serving
🌾 Fibre-rich
- kcal
- 438
- protein
- 20 g
- fat
- 12 g
- carbs
- 67 g
- sugar
- 9 g
- fibre
- 11 g
From USDA FoodData Central, raw weights — a planning guide, not a label; a few values use a close stand-in.
Nutrition per serving: USDA FoodData Central — SR Legacy (U.S. Department of Agriculture, Agricultural Research Service), weighted by each ingredient's grams — a planning guide, not a label. Quantities follow standard portion sizes; this recipe hasn't been tested in a real galley yet. How we make recipes