Lentils and mushrooms are both meaty, tasty ingredients that give this quick vegetarian dish depth and flavor. Use dried puy lentils instead of canned, for added texture.
Ingredients
- 1 tbsp olive oil
- 1 onion, finely chopped
- 1 bay leaf
- salt and freshly ground black pepper
- 2 garlic cloves, grated or finely chopped
- 3 leeks, trimmed and sliced
- 2 tsp Marmite or Vegemite, or a splash of light soy sauce
- 8 oz (225 g) cremini mushroom, halved, or quartered if large
- 14 oz (400 g) can green lentils or puy lentils, drained and rinsed
- 1¼ cups hot vegetable stock
- handful of curly-leaf parsley, leaves picked and finely chopped
How to Make It
- Heat the oil in a large frying pan over 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 in the Marmite, Vegemite, or soy sauce. Cook for another 5 minutes until the leeks begin to soften.
- Add the mushrooms and cook until they release their juices—you may need to add a little more oil. Season well with salt and pepper, then stir in the lentils and hot stock. Bring to a boil, reduce the heat, and simmer gently for 15 minutes.
- Remove from the heat and stir in the parsley. Taste and season again if needed. Serve with some roasted tomatoes and fresh crusty bread.
| Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving | Calories 146 kcal Calories from Fat: 36 kcal |
|
% Daily Value*
|
| Total Fat 4 g 11% |
Saturated Fat 0.5 g 3% |
Trans Fat 0.0 g |
carbohydrates 14 g 11% |
Dietary Fiber 8 g 21% |
Sugars 5 g 6% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |