Lentil and mushroom bake
When you are looking for a hearty yet healthy meal this lentil and mushroom bake will delight!
Recipe extract from Healthy Eating to Reduce the Risk of Dementia by Margaret Rayman and Katie Sharpe, published by Kyle Books, RRP $24.99.
160g red lentils
1 tablespoon rapeseed oil
2 onions, finely sliced
1 red and 1 green pepper, deseeded and chopped
2 garlic cloves, peeled and crushed
100g chestnut mushrooms
3 tablespoons tomato purée
300ml vegetable stock made with 1 stock cube
1–2 teaspoons dried mixed herbs
80g half-fat Cheddar, grated
50g wholemeal breadcrumbs
2 tablespoons sesame seeds
Freshly ground black pepper
- Preheat the oven to 150°C/gas mark 2 and lightly grease an ovenproof dish.
- Put the lentils in a pan and cover with cold water. Bring to the boil, simmer for 5 minutes, then drain and set aside.
- Heat the rapeseed oil in a large pan over a medium heat. Add the onions, peppers and garlic and cook gently for 5 minutes until beginning to soften.
- Add the mushrooms, tomato purée, stock and mixed herbs with a good grinding of black pepper and a little salt if required. Bring to the boil, stir, add the lentils and simmer for 5–10 minutes.
- Transfer the mixture to the prepared dish. Mix together the cheese, breadcrumbs and sesame seeds and scatter over the top. Bake in the oven for about 30 minutes until the topping is golden. Serve with salad or green vegetables.
Try substituting white wine or cider for the stock to give a fruitier taste.
Chosen as a source of: vitamins B6, C, E, folate, pulses, polyphenols
Per serving: 374 kcal; 11.4g fat; 3g saturated
Thank you to Wayne Robinson, Head Chef at the Royal Berkshire Hospital in Reading, for sharing this recipe with us. This popular and tasty dish has been a firm favourite with both staff and patients in the hospital restaurant and on the wards.