Lentils With Leeks & Mushrooms

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12 Ingredients

Number of servings

1tablespoons olive oil
400grams green lentils, drained and rinsed
1 1/4 cup vegetable stock, hot
1 handful curly-leaf parsley, leaves picked and finely chopped
1 onion, finely chopped
1 bay leaf
1 pinch salt
1 pinch freshly ground black pepper
2 cloves garlic, grated or finely chopped
3 leeks, trimmed and sliced
2teaspoons Marmite
225grams chestnut mushrooms, halved, or quartered if large

Nutrition per serving

21% of daily energy intake*

Protein

Fat

Carbs

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Description

Lentils and mushrooms are both rich ingredients that give this quick vegetarian dish depth and flavour. Use dried puy lentils instead of canned, if you have time.

Method

Step 1 of 3

Heat the oil in a frying pan over a low heat. Add the onion, bay leaf, and a little salt, and cook for 5 minutes until the onion is soft and translucent. Add the garlic and leek and stir through the Marmite, Vegemite, or soy sauce. Cook for a further 5 minutes until the leeks begin to soften.

Step 2 of 3

Add the mushrooms and cook until they release their juices - you may need to add a little more oil if necessary. Season well with salt and pepper, then stir through the lentils and hot stock. Bring to the boil, reduce the heat, and simmer gently for 15 minutes.

Step 3 of 3

Remove from the heat and stir in the parsley. Taste and season again if needed. Serve with some roasted tomatoes and fresh crusty bread.