Preparation time is 25minutes
Cook time is 6hours
Total time is 6hours 25minutes
Serve is for 4 people
Estimated cost per serve is 10.52 dollar
Difficulty level: 2 out of 4
17 Ingredients
Number of servings
4
- 2tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic , chopped
- 400grams can chopped tomatoes
- 1 1/4 cup vegetable stock
- 2/3 cup red wine
- 1tablespoons tomato purée
- 2teaspoons caster sugar
- 125grams Puy lentils
- 375grams cup mushrooms, halved or quartered
- 125grams shiitake mushrooms, halved if large
- 4 large field mushrooms, about 250 g in total
- 1 pinch salt
- 1 pinch pepper
- 1 cup rocket leaves (to serve)
- 1tablespoons Parmesan cheese shavings (to serve)
- 4 slices fried polenta (to serve)
Method
Step 1 of 3
Preheat the slow cooker if necessary. Heat the oil in a large frying pan, add the onion and fry, stirring, for 5 minutes or until lightly browned. Mix in the garlic, tomatoes, stock, wine (if used), tomato purée and sugar and season with salt and pepper. Add the Puy lentils and bring to the boil.
Step 2 of 3
Put the mushrooms in the slow cooker pot and pour over the lentil mixture, then cover and cook on low for 6-8 hours, stirring once if possible.
Step 3 of 3
Serve with rocket leaves tossed with Parmesan shavings and a drizzle of olive oil and fried rounds of polenta.
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