Lentil And Mushroom Bake Food

LENTIL, MUSHROOM & CHEESE BAKE

Steps:

• Preheat the oven to 200C/180C Fan/Gas 6.Butter an ovenproof dish approximately 25 x 16 x 6 cm (use a larger, shallower tray if you prefer)
• Put the lentils in a sieve and rinse under a cold tap.Tip the lentils into a medium saucepan and add the stock or water. Bring to the boil then turn down the heat and simmer very gently until all the liquid has been absorbed (20-30 min).Take off the heat and set aside.
• While the lentils are cooking: take a medium frying pan and add the oil and butter.Over a low-medium heat cook the onions, seasoned with a little salt & pepper, until softening and a little brown (10-15 min).Add the mushrooms, garlic, dried sage plus a little more salt & pepper, and continue cooking until the mushrooms are browned too (8-10 min). Take off the heat.
• Add the contents of the frying pan to the cooked lentils. Stir in the yeast extract if using along with the grated cheese and parsley.
• Stir in the beaten eggs then pour the mixture into the prepared baking dish.
• Put in the oven and bake until risen and cooked all the way through. A skewer or cocktail stick should come out clean. (Approx 35 min, less if you used a baking dish with a larger base).
• Cut into 4 and serve with green vegetables or salad and baked potatoes if liked.Leftovers can be kept in the fridge for 2-3 days or frozen once cold.Reheat in a microwave or low-medium oven covered in foil.

SPICED MUSHROOM & LENTIL HOTPOT

Steps:

• Heat oven to 200C/180C fan/gas 6. Heat half the oil in a medium saucepan. Fry the onion for 3 mins, then add the mushrooms. Cook for another 3 mins, then increase the heat and add the garlic, ground cumin and paprika, and cook for 1 min. Remove from the heat and add the lentils, soy sauce, balsamic vinegar and 100ml water. Season, then tip the mixture into a casserole dish.
• Rinse the saucepan and return to the hob. Add a kettle full of boiled water and bring back to the boil over a high heat. Add the potato slices, cook for 3 mins, then drain. Arrange on top of the lentils, then brush with the remaining oil. Roast in the oven for 25 mins until the potatoes are golden, then scatter over the thyme before serving.

MUSHROOM AND LENTIL SOUP

Steps:

• In a large Dutch oven or other heavy pot, heat oil over medium. Add carrots, onion, and garlic and cook, stirring occasionally, until beginning to soften, about 6 minutes. Add mushrooms and season with salt and pepper. Cook until mushrooms are softened and golden brown at edges, about 8 minutes.
• Add thyme, lentils, and 7 cups water; bring to a boil. Reduce heat, partially cover, and simmer until lentils are tender, about 25 minutes. Stir in soy sauce and season to taste with salt and pepper. Serve soup topped with yogurt.

BAKED LENTIL AND MUSHROOM STUFFING

Steps:

• Preheat the oven to 350.
• In a small ovenproof saucepan, heat the oil over moderate heat. Add the onion and garlic, and sauté for 5 minutes or until the onion is soft.
• Add the mushrooms and sauté for 5 minutes or until beginning to soften.
• Add the lentils, broth, ½ cup water, sage and salt and pepper to taste.
• Bring to a boil. Cover, transfer to the oven, and bake for 30 minutes or until the lentils are tender.
• Remove from the oven and stir in the walnuts.