Wheat Free Wild Mushrooms with Lentils Provencal
information
This recipe is Vegetarian, Gluten free, Wheat free and Dairy free.
ingredients
1 litre (35 fl oz) 4 cups of water
1 large red onion, peeled and thinly sliced
255 g (9 oz) 1 1/2 cups of Puy or green lentils
240 ml (8 fl oz) 1 cup of sweet red vermouth
1 tablespoon of Gluten free vegetable stock (bouillon) powder
Salt and freshly ground black pepper
Freshly grated nutmeg
3 sprigs of fresh rosemary
40 g (1 1/2 oz) 2 cups of dried, mixed wild mushrooms (any quantity of fresh ones)
1 large red onion, peeled and thinly sliced
255 g (9 oz) 1 1/2 cups of Puy or green lentils
240 ml (8 fl oz) 1 cup of sweet red vermouth
1 tablespoon of Gluten free vegetable stock (bouillon) powder
Salt and freshly ground black pepper
Freshly grated nutmeg
3 sprigs of fresh rosemary
40 g (1 1/2 oz) 2 cups of dried, mixed wild mushrooms (any quantity of fresh ones)
method
1. Boil the water in a non-stick pan, add the onion and cook for about 10 minutes.
2. Add the lentils and continue cooking over medium high heat for another 10 minutes, stirring from time to time. (If the liquid reduces too much, add some more water.)
3. Pour in the vermouth and cook for 5 minutes.
4. Stir in the stock (bouillon) powder, salt and pepper, nutmeg and rosemary, reduce the heat and simmer for 15 minutes.
5. Finally, mix in the mushrooms and leave the pot to simmer for about 20 minutes.
6. Adjust the seasoning and serve with warm bread and a fresh green salad.
2. Add the lentils and continue cooking over medium high heat for another 10 minutes, stirring from time to time. (If the liquid reduces too much, add some more water.)
3. Pour in the vermouth and cook for 5 minutes.
4. Stir in the stock (bouillon) powder, salt and pepper, nutmeg and rosemary, reduce the heat and simmer for 15 minutes.
5. Finally, mix in the mushrooms and leave the pot to simmer for about 20 minutes.
6. Adjust the seasoning and serve with warm bread and a fresh green salad.
serving amount
serves 4
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