Mushroom and Lentil Stew

Updated at: Thu, 17 Aug 2023 02:46:34 GMT

Step 1

Soak the lentils in a large bowl of cold water overnight or for at least 6-8 hours.

Step 2

A quick soak also works, if you're short on time - simply put the lentils in a heatproof bowl, cover them with boiling water and allow to sit for about 1 hour, until ready to cook.

Step 3

Put the dried mushrooms in a heatproof bowl, cover with the boiling waterand allow to sit for at least 1 hour.

Step 4

Heat the olive oil in a large saucepan over a medium-high heat, add the onionand cook for about 5 minutes, until it is translucent and ever so slightly starting to brown. Add the chopped mushrooms with a generous pinch of salt and cook for a good 10-15 minutes, until they have drastically reduced in size and all of the liquid they release has evaporated. Don't rush this step - use the time to tend to other kitchen duties.

Step 5

Add the flour, garlic and tomato purée and cook, stirring constantly, for acouple of minutes and then add the wine and cook for a couple minutes more.

Step 6

Drain the lentils and add these to the pan with 2 teaspoons of salt and the coconut milk, as well as the strained liquid from soaking the mushrooms. Finely chop the soaked mushrooms and add these to the pan too, along with the paprika, nutmeg and black pepper and chilli flakes to taste (if using). Increase the heat to high and cook uncovered for 15-20 minutes, until you can easily squish the lentils on the side of the pan with a wooden spoon. Remove from the heat, sprinkle with parsley and serve it any which way your heart desires. My favourite ways with bread (of course), over a baked potato or sweet potato, as a pie filling with flaky pastry, topped with mashed potato as a shepherd's pie, alongside a salad, and on top of pasta.

Step 7

Leftovers will keep well in the refrigerator for up to 4 days.

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