HEARTY LENTIL ONE POT
Servings: 4 people
Equipment
- saucepan with lid
- chopping board & sharp knife
- frying pan
- colander
- garlic crusher
- jug
Ingredients
- 200 g dried brown lentils
- 40 g dried Porcini mushrooms
- 1½ tbsp fresh rosemary
- 3 tbsp oil
- 2 large onions
- 150 g chestnut mushrooms
- 4 cloves garlic
- Vegetable stock
- 350 g carrots
- 3 sticks celery
- 500 g potatoes
- 200 g Cavolo Nero – Kale is suitable – shredded
Instructions
- Roughly chop porcini mushrooms
- Peel and chop onions
- Crush garlic
- Peel carrots and cut into chunks
- Chop celery
- Peel and chop potatoes into chunks
- Shred cabbage
- Boil lentils with plenty of water for about 10 mins
- Drain and rinse with cold water
- Return lentils to pan add porcini mushrooms, rosemary and 2 pints water.
- Season and cover, simmer for 20 mins
- Heat oil in frying pan add onions and fry for 5 mins
- Stir in mushrooms and garlic. Cook for 5 mins
- Add lentil mixtures, stock, carrots, potatoes and celery. Season
- Cover and simmer for 20 mins, stir often. All veg should be tender
- Check liquid levels, add kale and cook for 5 mins
- Will keep in the fridge for 2-3 days.