Ingrédients
- 2 tbsp oil
- Large handful mushrooms (I used baby chestnut, large ones halved)
- ½ red onion, diced
- 1 small leek, thinly sliced
- 2 cloves garlic, thinly sliced
- 2 tbsp plain flour
- 250ml red wine
- 600ml vegetable stock
- 2 tbsp tomato purée
- A few sprigs thyme and/or rosemary and a bay leaf
- ¼ swede, 1 carrot and 1 parsnip, all peeled and roughly chopped into large bite sized pieces
- 1 pouch of Merchant Gourmet Puy Lentils
Méthode
- Heat the oil in a large casserole or saucepan with a lid.
- Fry the mushrooms until browned. Add the onion, garlic, and leek to the pan, along with a generous pinch of salt. Cover and fry over a medium heat for a few minutes until softened.
- Sprinkle in the flour. Stir to coat the vegetables and cook for a minute.
- Add the red wine, stock, tomato purée, and herbs. Bring to the boil then reduce to a gentle simmer.
- Add the root vegetables and bring back to the boil. Lower heat and simmer for 20 minutes (with the lid on). Add the Puy Lentils straight from the pouch, then cook with the lid on for another 10 mins or until the root vegetables are just cooked through. Taste and adjust seasoning with salt and freshly ground black pepper. Remove the herb stalks and bay leaf, before serving with horseradish stirred into crème fraiche, some chopped parsley and crusty bread.
