Name: Puy Lentil & Mushroom Hot Pot with Crispy Potato Topping
Prep time: 20 min
Cook time: 70 min
Yield: 4
Ingredients: FOR THE LENTIL BASE; 1 tbsp olive oil; 1-2 leeks, thinly sliced; 3 celery sticks, finely diced; 2 carrots, finely diced; 3-4 garlic cloves, minced; 200g mushrooms, finely chopped; 300g pre-cooked puy lentils, rinsed; 1-2 tsp fresh thyme leaves (or ½-1 tsp dried); 1 tbsp tomato purée; 150ml white wine (optional); 600-700ml vegetable stock; 1 bay leaf; 2 tsp soy sauce or tamari; 1 tsp smoked paprika (optional); Salt and freshly ground black pepper, to taste; OPTIONAL PROTEIN BOOST; 200g firm tofu, torn or cubed; 1 tbsp olive oil and 1 tsp soy sauce (for a quick marinade); FOR THE POTATO TOPPING; 600g Maris Piper or Desiree potatoes, thinly sliced (2-3mm); 1-2 tbsp olive oil; A few sprigs of thyme; Sea salt and freshly ground black pepper

VMG Recipes