Lentil and mushroom bake
Prep:
10 mins
Cook:
60 mins
Delicious baked mushroom medley with rustic lentils make for a nice change in the cold months.
1 tbsp olive oil
1 small onion, chopped
2 garlic cloves, crushed
200g wild mushrooms, sliced if needed
250g mixed mushrooms, sliced if needed
2 tbsp smoked paprika
150g green lentils
200g tinned sweet corn, drained
500 ml vegetable stock
Sprig of thyme
Fresh chilli, as garnish (optional)
Potato side dish (optional)
625g potatoes
Drizzle of olive oil
Preheat the oven to 160°C / 325°F / Gas mark 3.
Line a baking tray with greaseproof paper and set aside.
In a large frying pan, heat the oil and fry the onion until soft.
Add the garlic and fry for another 2-3 minutes then transfer to an oven proof dish.
Add all of the mushrooms to the pan and cook for 5 minutes on a medium heat.
Add the paprika, lentils, thyme and the stock then bring to a simmer.
Tip in the corn, cover with foil loosely and set aside.
Finely slice the potatoes and layer them into the baking tray with a generous drizzle of olive oil and some salt and pepper.
Bake both the mushroom dish and the potatoes for 30 minutes.
Remove the foil and cook for a further 10 minutes until the sliced potatoes are golden then serve with a garnish of chilli over the mushroom dish if using.
Serves
4
Preparation Time
10 minutes
Cooking Time
60 minutes
Main ingredients
Vegetables, Lentils, Stock/Broth
Recipe Type
Dinner, Healthy, Vegetarian
Special Info
Vegetarian
Level of Difficulty
Easy
