Mushroom and green lentil bake

Gipsy Spread has had a weekend of eating steak and in order to restore the balance I decided he needed a vegetarian diet detox for the rest of the week. I had also picked up some wild mushrooms at Borough market this week, so wanted to make a dish where the mushroom is king (or queen). This simple dish places the humble mushroom at the fore and is so easy to make.


I have always wanted to be a forager and have in the past come across wild mushrooms that could be the beautiful cep, but equally could be something that might poison me. So, if in doubt, just head to Borough or another supplier of good wild mushrooms!


What you will need
2 onions
2 garlic cloves
200g wild mushrooms
250g good quality mushrooms
2 table spoons smoked paprika
150g lentils vert
500ml vegetable stock
2 table spoons creme fraiche
Fresh thyme
2 potatoes


Start by thinly slicing the potatoes. These can be peeled, however I do like to keep the skins on. Put these on to par-boil or steam for 5 minutes.


Next chop the onions and garlic and quarter the larger mushrooms. Place the onions and garlic on to soften in some oil for 5-10 minutes before adding the mushrooms to cook for a further 2 minutes. Next add paprika, green lentils and vegetable stock. Bring to the boil and stir through the creme fraiche and thyme. Simmer for 20-25 minutes until the lentils have cooked.

Transfer the mushrooms and lentils to a casserole dish and top with the potatoes.

Drizzle over a small amount of oil and bake at 180 degrees for 35-40 minutes until the potatoes have browned and crisped up.