Red wine mushroom and lentil casserole

Method

1. This is for a small slow cooker (1.5 to 3.5 litres). In a bigger one, double everything and freeze half. Rinse the lentils in a sieve until the water runs clear. Cut the mushrooms into quarters, slice the carrots into 1 cm rounds, finely chop the onion and crush the garlic.
2. Put the lentils, mushrooms, carrots, onion and garlic in the slow cooker. Add the red wine, tomato purée, dried thyme, bay leaves and 250 ml of water, then crumble in the stock cube and stir. If you have 10 minutes, brown the mushrooms in a pan first for a deeper flavour; it is optional.
3. Put the lid on and leave it on. Cook on low for 7 to 8 hours or on high for 4 hours, until the lentils and carrots are tender and the sauce is glossy.
4. About 30 minutes before eating, peel the potatoes, cut them into even chunks and boil in salted water for 15 to 18 minutes, until a knife goes in with no resistance.
5. Drain the potatoes, let them steam dry for 2 minutes, then mash with the oat milk and salt and pepper until smooth.
6. Remove the bay leaves, season the casserole with salt and black pepper, and spoon it over the mash.

Tip If you skip browning the mushrooms, a dash of tamari with the wine gives the sauce more depth.

Photo made with AI.

From Nosha · nosha.app