Name: Mushroom & Lentil Stew
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Ingredients: 2 tbsp olive oil or butter; 1 onion, diced; 4 cloves garlic, thinly sliced; 250 g button mushrooms, sliced; 2 tbsp tomato paste; 1 tsp harissa paste; 1 cup dried green lentils, thoroughly rinsed; 1 tbsp soy sauce; 3 cups chicken broth or vegetable stock; 34 sprigs thyme; Salt and Pepper; ¼ cup finely grated parmesan cheese, to serve

Mushroom & Lentil Stew

Yields1 Serving

Prep Time5 minsCook Time40 minsTotal Time45 mins

Ingredients

2 tbsp olive oil or butter

1 onion, diced

4 cloves garlic, thinly sliced

250 g button mushrooms, sliced

2 tbsp tomato paste

1 tsp harissa paste

1 cup dried green lentils, thoroughly rinsed

1 tbsp soy sauce

3 cups chicken broth or vegetable stock

34 sprigs thyme

Salt and Pepper

¼ cup finely grated parmesan cheese, to serve

Method

1

Heat oil in a large frying pan over high heat. Add the onion and cool, stirring for 1-2 minutes. Reduce heat to medium and add the garlic. Continue to cook for a further 2-3 minutes.

2

Add the sliced mushrooms to the pan. Cook, stirring for 2-3 minutes or until starting to soften. Add the tomato and harissa paste and cook, stirring for 1-2 minutes before adding the lentils. Stir to combine.

3

Add the soy sauce, broth and thyme to the pan. Season with salt and pepper. Reduce heat to low and simmer uncovered for 35-40 minutes or until the lentils have softened and most of the liquid has absorbed. Adjust the seasoning to taste.

4

Divide between bowls and top with parmesan cheese to serve.