Balsamic lentil stew with Looye JOYN tomatoes

Peel and chop the red onion. Peel and finely chop the garlic. Finely slice the leek into thin rings and very finely dice the carrots and celery. Cut the chestnut mushrooms and Looye JOYN tomatoes into wedges. Strip the leaves from the thyme sprigs.

Heat a dash of oil in a casserole dish and fry the red onion along with the garlic, leek, carrot, celery and half the thyme leaves over medium heat. Add the chestnut mushrooms and Looye JOYN tomatoes after a few minutes. Cook for 5 minutes, stirring frequently. Add the lentils and deglaze with the balsamic vinegar. Next, add the honey, soy sauce, vegetable stock and remaining thyme. Cover and simmer on low heat for 20 minutes.

Serve the stew straight from the casserole dish.