Cooking time: 60 minutes
30 ml olive oil
2 onions, chopped finely
6 cloves garlic, sliced thinly
250 g button mushrooms, quartered
40 g dried porcini mushrooms, soaked in boiling water
250 g brown lentils
2 litre vegetable or beef stock
5 ml sugar
salt and milled pepper
1 lemon, halved
250 g (1 bunch) spinach, torn
Wash lentils thoroughly, picking out the little stones.
Heat oil in a deep pot andsauté onions and garlic for five minutes.
Add button mushrooms and porcini mushrooms including soaking liquid. Cook till golden and fragrant and stir in lentils.
Pour inbeef stock and sugar, season and simmer for 30 to 40 minutes. Add lemon and cook for a further 20 minutes.
Ten minutes before serving toss in torn spinach and cook to wilt.
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