| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats |
Vegetarian |
Veg1, Vegetarian |
1 |
Servings |
INGREDIENTS
| 8 |
oz |
Lentils |
| 3/4 |
lb |
Mixed wild mushrooms |
| 2 |
|
Cloves garlic, crushed |
| 1 |
|
Red pepper |
| 1 |
|
Spanish onion |
| 1 |
T |
Balsamic vinegar |
| 1 |
|
Bayleaf |
| 1 |
|
Sprig fresh thyme |
| 1 |
T |
Marmite |
| 1 |
T |
Olive oil |
| 1 |
T |
Tomato puree |
| 2 |
|
Beef tomatoes |
|
|
Vegetable stock |
INSTRUCTIONS
Chop onions, pepper and sweat in olive oil with lentils, bayleaf and
thyme. Add balsamic vinegar and reduce by half. Stir in tomato puree,
Marmite and garlic and cover the lentil with vegetable stock. Cook for
20 minutes until lentils are cooked. Add the wild mushrooms, and diced
tomatoes and cook for a further 10 minutes. Season with salt and black
pepper and serve with fresh pasta. Garnish with freshly chopped
parsley. Converted by MC_Buster. Converted by MM_Buster v2.0l.
Posted to MM-Recipes Digest by Alan Hewitt <alan@atoc.demon.co.uk> on
Oct 12, 1998
A Message from our Provider:
“God owns you, and every molecule you have ever touched”