Lentils with mushrooms and leeks

SERVES 4

Ingredients:

1 tbsp olive oil, plus extra if needed

1 onion, finely chopped

1 bay leaf

2 garlic cloves, finely chopped

3 leeks, sliced

2 tsp Marmite or Vegemite, or a splash of light soy sauce

8oz (225g) mushrooms, halved or quartered if large

1 x 14oz (400g) can green or Puy

lentils, drained and rinsed

1¼ cups hot vegetable stock

handful of curly parsley, stems removed and finely chopped

sea salt and freshly ground black pepper

Method:

1 Heat the oil in a large frying pan over low heat. Add the onion, bay leaf, and a pinch of salt, and cook for 5 minutes until the onion is soft.

2 Add the garlic and leek, and stir in the Marmite. Cook for 5 minutes longer, until the leeks begin to soften.

3 Now 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 slightly, and simmer gently for 15 minutes.

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

Cook’s NoTEs:

Add vegetarian sausages to this dish for extra protein. Roast them first in a preheated 400°F (200°C) oven for 15–20 minutes, then add to the frying pan along with the lentils in step 3, and simmer gently until ready to serve.

Lentils with mushrooms and leeks