Mushroom and lentil bake recipe

74 ratings Rate
  • Serves 4
  • 10 mins to prepare and 1 hr to cook
  • 300 calories / serving
  • Healthy
Add this recipe to your binder.
Mushroom&LentilStew HERO d80237c5 b3e7 4868 b5f5 5f28a81e47c5 0 472x310

Heat the oven to Gas Mark 3, 160°C, fan 140°C. Gently cook the shallots and garlic in the olive oil in a large, shallow, ovenproof pan or dish, until soft.

Slice half of the mushrooms and cut the remainder in half, add them all to the pan and cook for 5 minutes on a medium heat. Add the paprika, lentils, sprig of thyme and stock and bring to a simmer.

Finely slice the potatoes on a mandolin and neatly arrange on top of the mushrooms adding a good drizzle of olive oil and seasoning. Cover loosely with tin foil and cook in the oven for 30 minutes. Remove the foil and cook for a further 20 minutes until the sliced potatoes are golden in colour.

See more Vegetarian recipes 

  • Ingredients

  • 1tbsp olive oil
  • 2 shallots, chopped
  • 2 garlic cloves, crushed
  • 200g Tesco Finest wild mushrooms
  • 250g Tesco Finest forestiere mushrooms
  • 2tbsp smoked paprika
  • 150g green lentils
  • 500ml vegetable stock
  • sprig of thyme
  • salt, to taste
  • pepper, to taste
  • For the potato topping

  • 625g (1 1/4lb) potatoes
  • drizzle of olive oil
  • Energy 1275kj 300kcal 15%
  • Fat 6g 9%
  • Saturates 1g 5%
  • Sugars 2g 2%
  • Salt 1.6g 27%

of the reference intake
Carbohydrate 49.1g Protein 16.2g Fibre 9.1g


You may also like

Text me the ingredients

Simply enter your mobile number below to receive the ingredients for this recipe by text

Please enter a valid UK or Ireland mobile phone number

Terms of Use. We will send you a text containing the list of ingredients for this recipe and a link to access the method. This will not cost you anything. If a message is undelivered we will only attempt to resend for up to 24 hours. This service involves no registration or subscription.