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.
Bonnie Delicious
Kelly Gibney is a food writer, stylist and photographer based in Auckland. For more delicious wholefood recipe inspiration head over to her blog, bonnie delicious.
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Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.