30g dried porcini mushrooms
3 tablespoons olive oil
1 finely chopped onion
2 finely chopped carrots
2 finely chopped celery sticks
4 garlic cloves, sliced
A few thyme sprigs
1 teaspoon tomato purée
100ml vegan red wine (optional)
250g dried green lentils
2 x 400g cans plum tomatoes
250g pack of chestnut mushrooms, sliced
250g pack of portobello mushrooms, sliced
1 teaspoon soy sauce
1 teaspoon Marmite
Pour 800ml boiling water over the dried porcini mushrooms and leave for 10 minutes. Meanwhile pour 1.5 tablespoon olive oil into a large pan, add and cook gently the carrots, onion, celery and add a pinch of salt, cook until soft for about 10 mins. Remove the porcini and chop up roughy. Keep the liquid.
Add the garlic and thyme. Cook for 1 minute, then stir in the purée and cook for a minute. Pour in the wine if your using. Cook until reduced, then add the lentils, mushroom stock and tomatoes. Bring to the boil, then reduce and simmer with a lid on.
Meanwhile, heat a large frying pan. Add the 1.5 tablespoon oil, then add all the mushrooms. Fry until the water has evaporated and the mushrooms are golden. Pour in the soy sauce and stir, then add the mushrooms to the lentils pan.
Stir in the marmite. Cook over a medium heat for 30-45 minutes, stirring occasionally, until the lentils are cooked. Remove the thyme and season.