Mmmmm – this was a lovely dinner: one for entertaining, methinks….
Based on a recipe from a new book I picked up called “Great Tastes Vegetarian” published by Bay Books – who, I have to say may have been a little hasty throwing this together, as I have already spotted one recipe calling for chicken stock! I have adapted this recipe to suit my cooking style.
The lentils are cooked in red wine and onions and work really well with the garlicky cannelini bean and potato puree. This is almost a meaty, beefy dish! Without the meat, of course….
Prep time: 20 mins
Cooking time: 20 mins
2 Big Field or Portabella mushrooms
For the lentils
some vegan spread and some olive oil
1 Onion, slice thinly
2 garlic cloves, crushed
Handful of finely sliced mushrooms
1 tin of puy lentils
1 tbsp tomato puree
mug of vegetable stock
mug of red wine
1 dessert spoon of soft brown sugar
Chopped fresh parsley to garnish
3 potatoes, peeled and diced
1 tin cannelini beans, drained
2 cloves garlic, crushed
some vegetable stock
1. For the bean puree: Boil the potatoes as for mash (10-15 mins).
2. Meanwhile, start frying your onions and garlic in the spread and oil until soft.
3. Add the sliced mushrooms and cook a little more.
4. Add the lentils, stock and red wine and cook on low until the sauce cooks down.
5. Add tomato puree and brown sugar. Taste and season. Keep warm and stirring whilst you make the bean puree:
6. Empty your canellini beans into a food processor. Add two cloves of garlic and a splash of veg stock. Process until smooth.
7. Drain the potatoes (if not already done) and add to the bean puree in the processor. Add more stock if necessary and blitz, pouring a little EV olive oil through the hole in the top (assuming you have one!). Mixture should be smooth and moist, but not too wet.
8. Return mixture to potato pan and put on v low heat to keep warm whilst you fry your big field mushrooms in some oil in a frying pan.
9. Serve by placing big mushrooms on bottom, spooning bean puree on top, then the lentil mixture on top of that. Garnish with parsley. (I recommend serving this with at least one green veg – I used stringless beans).