Lentils with Mushrooms and Leeks

The Illustrated Quick Cook

Lentils with Mushrooms and Leeks

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    1 tbsp olive oil, plus extra if needed 8 oz (225 g) mushrooms, halved or quartered if large
    1 onion, finely chopped 1 x 14 oz (400 g) can green or Puy lentils, drained and rinsed
    2 garlic cloves, finely chopped 1¼ cups hot vegetable stock
    3 leeks, sliced handful of curly parsley, stems removed and finely chopped
    2 tsp Marmite or Vegemite, or a splash of light soy sauce sea salt and freshly ground black pepper


    Prep: 10 min Total: 45 min
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    • 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.


    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.

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