A rich mushroom and lentil stew topped with a cloud of flavoursome mash – this dish is hard to beat when it comes to hearty, tasty fare. Meat? Who needs it?
Cook the potatoes and parsnips in simmering salted water for 20 minutes, or until tender. Drain, return to the pan and mash with the warm milk and
Cover the porcini mushrooms in the hot water and set aside. Meanwhile, simmer the stock, lentils and bay leaves for 20 minutes, or until tender. Drain off any excess water and discard the bay leaves.
Meanwhile, heat the remaining olive oil in a pan and fry the onion, carrot, garlic and thyme until soft and caramelised, about 15 minutes.
When the onion has almost finished cooking, drain the porcini mushrooms, reserve the soaking liquor and chop. Add to the onion mixture, then stir in the fresh mushrooms, tomato paste, peas and flour and cook for 1 minute. Add the porcini soaking liquor and lentils. The lentils and mushrooms should be bathed in sauce, so add
Pour lentil mixture into a
© 2015 All rights reserved. Published by Murdoch Books.