This dish is so delicious even meat eaters will be pleasantly surprised. Packed with healthy, goodness this is a robust dish which can be enjoyed on its own. It can also be used as an accompaniment for grilled fish or salmon with steamed broccoli, asparagus and beans. For a more rustic meal add cooked spicy sausages and serve with crusty warm bread.
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1 large onion
200 gm shallots
200 gm Puy lentils
50 gm quinoa
800- 900 gm mixture of white chestnut and Portobello mushrooms
Vegetable stock cube
Handful of thyme sprigs fresh or dried
2 bay leaves
250 ml red wine
4-5 cloves garlic
Pepper and salt
- Wash puy lentils and quinoa in a sauce pan. Cover with twice the volume of boiling water and cook for 25 minutes or until cooked on medium heat. Stir occasionally and do not allow to boil dry, add more boiling water if required.
- Dice carrots and finely chop onions. Remove the outer skins of the shallot onions.
- Dice mushrooms so they are roughly the same size.
- Make up vegetable stock with 100 ml water.
- Finely chop garlic.
- Heat 2-3 tablespoon of olive oil in a large non stick pot. Add garlic when oil is hot and cook for 1 minute and then add diced mushrooms. Cook on medium heat, when mushrooms cooked through place in a dish.
- In the same pot heat 2-3 tablespoon olive oil. When the oil is hot add the finely chopped onion. After a couple of minutes add the carrots and the shallot onions. Cook on medium heat for 5 minutes or longer so the shallot onions start to soften. Add the red wine and vegetable stock. Add the cooked lentils and quinoa along with the mushrooms, the thyme and bay leaves. Cook for 20 – 25 minutes and season with pepper and salt.