Last Night’s Dinner: Puy and Portobello

Monday 9 May

Here at ETP Towers we have a standard lentil dish that we serve with feta cheese. I wanted to do something slightly different this time, however, and found a lentils with mushrooms recipe in Rose Elliot’s Vegetarian Supercook from which this is adapted.

I started by getting the Puy lentils onto the hob to cook. While they were simmering away I fried a chopped onion in olive oil in our big, quite deep, frying pan. After 5 minutes I added three cloves of garlic, the Portobello mushrooms (three per person) and a handful of quartered cherry tomatoes. Add the lentils when they’re cooked (about 25 minutes?) and a glass of red wine. Cover, lower the heat and let it cook for another 20 minutes. Lastly, thin two teaspoons of Dijon mustard with a little water and stir into the stew. Serve with mashed potato or, as we did, some steamed kale.

The lentils would actually make a great base for a Shepherdess Pie.

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