2 portobello mushrooms
½ can butter beans, well rinsed and drained
1 small potato, peeled and cut into chunks
½ cup cauliflower florets
1 red onion, peeled, cored and sliced
2 large cloves garlic, peeled and minced
1 cup of dry lentils (I used puy lentils as they retain their shape but they also take ages to cook so brown would be fine to use instead)
2 x 1/2 cup red wine
4 button mushrooms, chopped, stalks and all
1 tablespoon tomato paste
½ tablespoon soft brown sugar
3 cups vegetable stock
1 bunch of fresh oregano leaves, washed
oil for cooking
Salt and pepper for seasoning
Give the lentils a good rinse then soak them in cold water for a couple of hours.
Heat some oil in a large pot and gently cook the red onion until it has softened. Cut the stalks off the portobello mushrooms and roughly chop them up.. Add the stalks and the button mushrooms to the red onion and cook till softened. Add the garlic and cook for another couple of minutes. Add the lentils, 1/2 cup of red wine and 2 cups of the vegetable stock to the pot.. Bring everything to the boil, then reduce to a simmer, cover and cook gently until the lentils are cooked. Keep checking and add more stock if you need to.
Put the other ½ cup of red wine, the soft brown sugar, the tomato paste and the other 1 cup of vegetable stock into a small pan. Bring to the boil and reduce until nice and thick.
Steam the potato and cauliflower till tender and mash.
Blend the butter beans and stir through the mash and season with salt and pepper.
Once the lentils are cooked, stir through the oregano leaves.
Once everything is ready, heat some more oil in a small pan and cook the portobello mushrooms for a few minutes on either side until cooked through.
Put the portobello mushrooms onto a plate each, top them with the mash, then top with the sweet onion and lentil dahl. Pour some of the red wine sauce over the top and serve.
Time: Takes about 45-60 mins. A lot less if you use brown lentils.
Freezing: Not suitable for freezing
Note: If you use brown lentils instead of puy lentils, use less stock and only add more if needed because brown lentils will cook much faster and your lentils will be too watery.