Mushroom and Lentil Stew with Cauliflower Mash
Serves: 2
Time: 35 minutes
If you would like a nice winter dish that has that lovely comfort food vibe but isn’t as indulgent as your typical beef stew with potato mash then your gonna love this one. Not only is it super easy to prepare, but the cook time is way less and swapping out the potatoes for cauliflower makes it feel heaps lighter. I haven’t made a lentil stew in a long time so this made me feel all cosy and nostalgic when I ate it.
Leftovers
This dish doesn’t produce enough for leftovers but you can very easily do so by doubling the ingredients which have been added to the lunch shopping list.
What you'll need
1 small brown onion
3 cloves of garlic
3 sprigs of thyme
2 sprigs of rosemary
1 carrot
200g punnet of button mushrooms approx
1 cup of red wine
1 tablespoon of tomato paste
500ml of veggie stock
1 tin of brown lentils
1/2 cauliflower
From the Pantry
1 tablespoon of butter (optional)
1 tablespoon of olive oil
salt and pepper
Prep and Cook
Cook Cauli Mash
Cut cauliflower into florets and pop into a large pot. Cover completely with water and a pinch of salt then bring up to the boil.
Cook for 15 minutes until soft right through. The cauliflower will have a translucent look to the stem. (while the cauliflower is cooking start the stew).
Strain really well, return to the heat and shake out the moisture a little like you do with potatoes. Remove from the heat and add the butter and mash using either a conventional hand masher or a stick blender for a creamier texture.
Cover with a lid and set aside.
Make Stew
Peel onion and garlic and finely dice. Peel and very finely dice the carrot, and chop the thyme and rosemary removing any large woody parts.
Heat a large frypan with 1 tablespoon of oil and saute the onion, garlic, carrot and herbs for 2 minutes until soft and beginning to lightly golden.
Slice the mushrooms into about 3-4 piece each button, add to the pan and gently saute for 1 minute.
Add the wine and reduce by half then add the tomato paste and stock and mix well.
Cook on a high simmer for 15 minutes, until the liquids have all reduced by half and thickened up to a saucy consistency that coats the back of a spoon.
Strain and add the lentils.
Stir well to combine, season with salt and pepper.
Plate it Pretty
Rustic dishes like this I find are really simple but look so pretty.
Simple heat the mash up with a splash of butter or olive oil, spoon mash into one side of the bowl, ladle stew into the other and place a couple of nice rosemary sprigs on the top.
sprinkle with a little sea salt flakes and fresh cracked pepper.
Enjoy!
Add A Touch Of Green
A couple of good handfuls of baby spinach would work perfect in this dish.
Lunch tomorrow
This dinner doesn’t produce enough for leftovers but if you do want to have for tomorrow just add the lunch xtra’s from the shopping list.