Red Lentil + Mushroom Bake
This is actually based off a recipe my mom found (via a friend from a magazine) and she makes for us often when she comes to stay. We mixed it up together a little bit, because we both don’t ever really stick to a recipe, and here is what we ended up with. I absolutely love it. So wholesome + filling. I hope you enjoy it too.
Lentil mix ingredients:
2 medium onions, finely chopped (O)
4 carrots, finely chopped (1 large sweet potato also works) (O)
4 celery sticks, finely chopped (O)
2 garlic cloves, crushed or finely chopped (O)
250g red lentils (I tend to soak these during the day before cooking in a big bowl of filtered water)
600ml filtered water
2 tbs tamari
Lots of sea salt and black pepper (to taste)
Mushroom mix ingredients:
250g mushrooms, chopped or sliced (O)
2 garlic cloves, crushed or finely chopped (O)
9 tbs fresh parsley, chopped finely (O)
100g chosen cheese, grated
Method:
Take a large pan and add a little extra virgin olive oil. Gently fry your onion, garlic, celery and carrot (add splashes of water if needed if it starts catching).
After 10 minutes add in the lentils (which you will have drained and rinsed really really well so the water runs clear, or just washed really well if you haven't soaked). Also add in the water, tamari and salt and pepper. Cover and let simmer until the lentils are tender. You don't want all the water to have gone, but it shouldn't be dripping wet (you almost want it to be as if there is enough liquid left as you would have if you had put gravy on a plate - I can't think of how else to describe it, but the amount of water is correct, so once the lentils are soft just turn the heat off.)
Meanwhile heat a little more olive oil in another pan and add in the mushrooms, as they start to soften add in the garlic and the parsley - this won't take long to cook.
Pre-heat the oven to 180C.
When the lentils are cooked, get an ovenproof dish (the dish I use is round and 27.5cm wide and 4.5cm deep) and put half of the lentil mixture in, then the mushroom mixture, and then layer the remaining lentils.
Top with your grated cheese and bake in the oven for 20-25 minutes.
Serve with steamed vegetables or salad.
Tag me @rochelle.a.hubbard on Instagram if you prepare this! I would love to know what you think. You can also join me on Telegram here.