Kelly Gibney of Bonnie Delicious blog presents an incredibly rich and savoury lentil dish, perfect for chilly winter nights. Puy lentils stay firmer than other varieties when cooked, making them ideal in a braised dish like this.
INGREDIENTS
3 tablespoons olive oil
2 shallots, diced finely
3 garlic cloves, chopped finely
1 ½ tablespoons rosemary leaves, chopped finely
1 tablespoon thyme leaves
400 grams Portobello mushrooms, sliced
½ cup red wine
1 ½ cups Puy lentils
1 bay leaf
3 ½ cups vegetable stock
1 tablespoon butter
To Serve
¼ cup hazelnuts, chopped roughly
fresh parsley and thyme
METHOD
Heat the olive oil in a frying pan over a medium heat. Add the shallots and garlic and sauté for a few minutes until soft and clear, then add the thyme and rosemary leaves and sauté for a further minute.
Add the mushrooms, moving gently around the pan for about five minutes until soft and glossy. Pour in the red wine, and add the lentils, stock and bay leaf. Once the liquid has come to a boil, reduce the heat to a gentle simmer and cover with the frying pan lid, leaving a small gap.
Let the lentils cook for approximately 25-30 minutes until tender, removing the bay leaf after 15, and stirring frequently to ensure the liquid is evenly dispersed. Stir through the butter just before removing from the heat.
To serve: Sprinkle with chopped hazelnuts, thyme leaves and parsley.
Will keep for up to three days in the fridge – add a little extra stock when reheating.
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Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!