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
¼ cup hazelnuts, chopped roughly
fresh parsley and thyme
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.