Mushroom and lentil stew

Recipe from: 7/6/2009 12:00:00 AM
Ingredients 15
Servings 4
Time 25


  • 0
    10ml olive oil
  • 0
    1 large onion, peeled and chopped
  • 0
    2 cloves garlic, crushed
  • 0
    1 carrot, peeled and grated
  • 0
    1 sweet red pepper, seeded and chopped
  • 0
    500ml cooked lentils or 2 x 140g cans lentils, drained
  • 0
    300g brown mushrooms, sliced
  • 0
    30ml tomato paste
  • 0
    2ml sugar
  • 0
    100ml chopped fresh parsley
  • 0
    2ml dried basil or 30ml chopped fresh basil
  • 0
    2ml dried thyme or 30ml chopped fresh thyme
  • 0
    5ml vegetable stock powder
  • 00
    125ml hot water
  • 0
    Salt and freshly ground black pepper to taste


1. Heat the oil in a large saucepan and fry the onion and garlic until transparent.
2. Add the carrot, red pepper and lentils, and stir-fry for 2 minutes.
3.Add the mushrooms, tomato paste, sugar, parsley, basil, thyme, stock powder and hot water. Cover and simmer for 15 minutes, or until the vegetables are tender.
4. Season with a little salt (only needed if freshly cooked lentils are used; canned lentils are already salted) and freshly ground black pepper.
5. Serve hot, garnished with strips of sundried tomato or red pepper, together with a large mixed salad and fruit fro pudding.

To cook lentils quickly: Add 250ml lentils to 500ml boiling water and microwave on high for 5 minutes. Drain off the water and add another 250ml of boiling water. Microwave on high for 12 minutes.


Read more on: stew  |  stir-fry  |  sauté

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