Lentil and Mushroom Sauce [Recipe]

[Guest guest]

Today has gone a bit cold and damp and miserable here and I can feel

my mood heading the in the same direction so it's time for a bit of

warm comforting food. I'm going for baked potatoes with this lentil

and mushroom sauce. My father's wife cooks this for me whenever I go

to visit and it makes me feel very cared for to know that she went

out and bought a vegetarian cookbook after they got married so that

she could cook something specially for me.

 

Lentil and Mushroom Sauce

 

Serves 4

 

4 oz (110g) onion,finely chopped

2 sticks of celery, finely sliced

2 cloves of garlic, crushed

1 Tbsp olive oil

8 oz (225g) button mushrooms, sliced

1 red pepper, chopped

1 green pepper, chopped

7 oz (200g) red lentils

1 15 oz (425g) can or 1 lb (450g) of fresh tomatoes, peeled and

chopped

½ tsp dried basil

2 bay leaves

½ pt (300ml) dry red wine or vegetable stock

2 Tbsp tomato puree

Freshly ground black pepper

 

Cook onion, celery and garlic in oil for 2 mins without browning.

 

Stir in mushrooms, peppers, lentils, tomatoes, basil, bay leaves,

wine or stock and tomato puree. Bring to the boil, then reduce heat

and simmer gently for 40 mins, stirring occasionally to ensure it

doesn't stick, adding a little extra stock if it begins to dry out.

 

Season with freshly ground black pepper and serve with pasta or

brown rice, or as a sauce for lasagne, or with baked potatoes or ...

It would also be good spiced up a bit. I shall have to try that next

time.