79min 4 ppl
Provençal Mushroom and Lentil Daube
105 minutes
4 people
Hardover 60 min or 12+ steps
105 min · 9 steps
Hard: over 60 min or 12+ steps
460 kcalper person
Protein 24g
Carbs 58g
Fats 11g
About this dish
A deeply savoury red-wine braise of chestnut and shiitake mushrooms with green lentils, built on a Provençal soffritto and finished with a strip of orange zest that lifts a humble lentil pot into something genuinely southern French.
Allergy Info
Celery, Sulphites
Diet Info
Vegan
Ingredients
Fresh Produce
- Chestnut mushroomsquartered500 g
- Shiitake mushroomsstems removed, caps thickly sliced150 g
- Onionfinely diced1 large
- Carrotsfinely diced2 whole
- Celery stalksfinely diced2 whole
- Garlic clovesfinely sliced6 whole
- Orange zest strippared with a peeler1 piece (~5cm)
- Flat-leaf parsleyroughly chopped10 g
Tins & Jars
- Tomato Purée2 tbsp
- Canned whole plum tomatoes400 g
Dried Goods
- Green or Puy lentils300 g
- Dried porcini mushrooms20 g
- Boiling water250 ml
Spices & Seasonings
- Bouquet garni (2 bay leaves, 4 thyme sprigs, 2 rosemary sprigs)1 bundle
- Smoked paprika1 tsp
- Ground Allspice0.5 tsp
- Flaky sea salt and black pepper to taste
Oils & Condiments
- Olive oil, extra virgin3 tbsp
- Dry red wine350 ml
- Vegetable stock500 ml
- Red wine vinegar2 tsp
Utensils
- Heavy-based casserole or Dutch oven
- Fine sieve
- Kitchen string
- Ladle
Method
1
Put the dried porcini in a heatproof bowl and pour over the boiling water. Leave to steep for at least 20 minutes, then lift out the porcini, roughly chop them, and strain the soaking liquid through a fine sieve lined with kitchen paper; reserve it.
Approx. 20 minutes
2
Finely dice the onion, carrots and celery; finely slice the garlic; quarter the chestnut mushrooms and thickly slice the shiitake caps; pare the strip of orange zest; tie the bouquet garni; and crush the canned tomatoes by hand.
Approx. 15 minutes
3
Heat half the olive oil in a large heavy-based casserole over high heat until shimmering and just smoking. Add the chestnut and shiitake mushrooms in a single layer and cook undisturbed for 4–5 minutes until deeply golden on one side, then season with salt, toss, and cook a further 2 minutes until caramelised. Transfer to a bowl.
Approx. 7 minutes
4
Reduce the heat to medium, add the remaining olive oil, then add the onion, carrot and celery with a pinch of salt. Cook, stirring occasionally, for 10–12 minutes until completely softened and lightly golden at the edges.
Approx. 11 minutes
5
Add the garlic, tomato purée, smoked paprika and allspice, and stir constantly for 2 minutes until the purée darkens and clings to the vegetables.
Approx. 2 minutes
6
Pour in the red wine and bring to a vigorous simmer. Cook uncovered for 6–8 minutes until reduced by roughly half and the raw alcohol smell has gone.
Approx. 7 minutes
7
Add the crushed tomatoes, reserved porcini soaking liquid, vegetable stock, orange zest strip, bouquet garni, chopped porcini and rinsed lentils, and stir to combine. Bring to a gentle boil, then reduce the heat to low, partially cover, and simmer for 30 minutes until the lentils are just tender but still hold their shape.
Approx. 30 minutes
8
Return the seared mushrooms to the casserole, stir in the red wine vinegar, and simmer uncovered for a further 10–12 minutes until the sauce has thickened to a rich, coating consistency. Taste and adjust the seasoning.
Approx. 11 minutes
9
Discard the bouquet garni and orange zest strip. Ladle into warmed bowls and finish with a scattering of parsley and a drizzle of olive oil.
Approx. 2 minutes
