LENTIL AND MUSHROOM STEW
An earthy, savoury, winter warmer coming right up. I enjoyed a big bowl of this stew with ‘cheesey’ mash and some crusty bread.
????sweat 1 leek, 1 red onion and one clove of garlic in a large pan until soft (about 10-15 minutes, more time more flavour).
???? roughly chop or tear two handfuls of mushrooms up- I used shiitake and field mushrooms. Place in a baking tray and toss with salt, pepper, olive oil and garlic granules. Bake for about fifteen minutes while you cook your onions, they should shrink and the flavour will intensify.
????add two chopped carrots to the pan, along with 2tsp sweet paprika, 1 tsp of hot paprika (optional), 1tbsp tomato paste and cook out for a few minutes.
????add two or three handfuls of green lentils, 1 tbsp of nine_meals_from_anarchy stock paste (I love the umami one), 1 tbsp miso paste, 1 tsp mushroom bouillon (if you have it), the roasted mushrooms, 1tbsp fresh thyme leaves, 1tnsp oregano leaves (chopped), two bay leaves, 1/2 can of tomatoes and enough water to generously cover everything. The lentils will soak up a third of the water at least as you cook.
????simmer away until the lentils are tender, about twenty minutes.
You can find the 9meals from anarchy stock pastes at justfootprintschester justfootprintsfrodsham