Name: Mushroom and lentil stew
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4 servings
Cuisine: Boil
Ingredients: 0.00 0 olive oil; 0.00 0 onion chopped; 0.00 0 garlic cloves, crushed; 0.00 0 carrots peeled and grated; 0.00 0 red pepper chopped; 0.00 0 lentils cooked; 0.00 0 brown mushrooms sliced; 0.00 0 tomato paste; 0.00 0 sugar; 0.00 0 fresh parsley chopped; 0.00 0 dried basil or fresh, chopped; 0.00 0 dried thyme or fresh, chopped; 0.00 0 stock powder vegetable; 0.00 00 water; 0.00 0 salt and freshly ground black pepper to taste

Recipe Disclaimer

Tap for method

Ingredients (15)

0.00 0	olive oil
0.00 0	onion — chopped
0.00 0	garlic — cloves, crushed
0.00 0	carrots — peeled and grated
0.00 0	red pepper — chopped
0.00 0	lentils — cooked
0.00 0	brown mushrooms — sliced
0.00 0	tomato paste
0.00 0	sugar
0.00 0	fresh parsley — chopped
0.00 0	dried basil — or fresh, chopped
0.00 0	dried thyme — or fresh, chopped
0.00 0	stock powder — vegetable
0.00 00	water
0.00 0	salt and freshly ground black pepper — to taste

Tap for ingredients

Method:

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.