Hearty, herby stew recipe

Ingredients

• 3 eschalion (banana) shallots (about 100g/3.5oz), peeled and finely diced
• 2 large garlic cloves, peeled and grated
• 2 carrots, peeled and finely chopped
• 1 celery stick, trimmed and thinly sliced
• 8 sprigs fresh thyme, leaves only finely chopped
• 2 sprigs fresh rosemary, leaves only finely chopped
• 4 fresh sage leaves, thinly sliced
• 250 g new potatoes (slice any larger potatoes so they are all a similar size)
• 1 x 400g/14oz tin green lentils in water, drained and rinsed
• 1 x 400g/14oz tin cannellini beans in water, drained and rinsed
• 200 g cavolo nero (remove tough stems and shred the leaves)
• 15 g fresh parsley leaves, roughly chopped
• 1 lemon, halved
• 1 1/2 tbsp olive oil
• 50 ml white wine
• 250 ml vegetable stock
• 500 ml water
• 1 bay leaf
• 2 tsp Dijon mustard
• 1 tsp yeast extract (e.g. Marmite)
• 2 tbsp nutritional yeast
• 1 pinch each of salt and black pepper
• 2 portions of crusty wholemeal bread, to serve