Go Back
–+ servings
Print Recipe

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.