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Mushroom and Lentil Potjie

 

Serves 4 – 6

 

Ingredients

2 tbsp olive oil

1 cup onion, chopped

4 cloves minced garlic

1 cup carrots, chopped

1 cup celery, chopped

2 large potatoes, cut into 3cm squares

2 cups dried brown lentils

2 tins chopped tomatoes

1 tsp dried basil

1 tsp dried thyme

2 fresh bay leaves

6 cups vegetable stock

100g cherry tomatoes

100g sugar snap peas

250g Portabello mushrooms, sliced

250g White Button mushrooms, sliced

salt and pepper

fresh parsley

 

Method

1 In a potjie pot, pour in the olive oil and allow to heat. Once hot, fry the onions and garlic for 1 – 2 minutes. Add the carrots and celery and allow to cook for another 5 minutes. Add the potatoes, dried lentils, tinned tomatoes, dried basil, dried thyme, bay leaves and stock. Allow to simmer for about 45 minutes.

2 Add the cherry tomatoes, sugar snap peas and mushrooms. Continue to simmer for another 30 minutes. At this point, check to see if the vegetables have cooked through and the lentils are tender. Season to taste. If needed, add more stock.

3 Remove from direct heat and allow the potjie to stay warm. Sprinkle with fresh parsley and serve with some crusty bread for mopping up the sauce.