What you'll need: 2 tbsp olive oil 1 onion, sliced 300g chestnut mushrooms, sliced 1 ½ tsp ground cumin 1 ½ tsp paprika 2 cloves of garlic, crushed 2 tins of green lentils, drained 1 tbsp balsamic vinegar 1 tbsp soy sauce 1 medium sweet potato, peeled and thinly sliced 1 white
What you'll need:
- 2 tbsp olive oil
- 1 onion, sliced
- 300g chestnut mushrooms, sliced
- 1 ½ tsp ground cumin
- 1 ½ tsp paprika
- 2 cloves of garlic, crushed
- 2 tins of green lentils, drained
- 1 tbsp balsamic vinegar
- 1 tbsp soy sauce
- 1 medium sweet potato, peeled and thinly sliced
- 1 white potato, thinly sliced
- 1 sprig of thyme, leaves picked
Time: 45 minutes
Get things started by pre-heating your oven to 200C, and by heating the olive oil in a large saucepan. Fry the onion for about 3 minutes or until nicely softened, and then throw in the sliced mushrooms. Cook well for another 3 or 4 minutes, and then add the spices and some seasoning, as well as the garlic. Cook for a further minute or two.
Take the pan off the heat, and stir in 100ml of water, as well as the lentils, balsamic vinegar and soy sauce. Mix well, and then tip the whole lot into a casserole dish.
Cook the potato slices in a pan of boiling salted water for three minutes to soften. Drain well, then arrange the potato slices over the top of the lentil mix. Brush with some olive oil, and then roast in the oven for 25 minutes, or until the potato slices are golden. Scatter with thyme leaves before serving.
This dish will go brilliantly with Fiegl 'Villa Dugo' Cabernet Franc. Cabernet Franc is beautiful with lentils and beans cooked in simple, hearty ways so these two is definitely a marriage made in heaven!
There you have it -- an easy recipe for Mushroom and Lentil Hotpot.
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