Lentil and porcini mushroom stew
2 servings
80 minutes
Lentil and white mushroom ragout is a harmonious blend of Mediterranean flavors, where earthy puy lentils and aromatic white mushrooms create a rich and delicate texture. The dish is inspired by Mediterranean culinary traditions, where simple yet quality ingredients play the main role. The lightness of fresh vegetables combined with thyme and garlic adds depth to the ragout, while basil completes the composition with a touch of freshness. This nutritious and hearty dish is perfect for both everyday dinners and festive gatherings. It pairs wonderfully with a glass of white wine and crusty bread, highlighting its natural elegance and simplicity.
1
Rinse the lentils and soak them for about one hour. Then boil them in water at a ratio of 1 part lentils to 2 parts water.
- Puy lentils: 200 g
- Sea salt: to taste
2
Chop the vegetables (onion, carrot, celery stalk) into small cubes and sauté in olive oil until cooked. Set aside.
- Shallots: 3 pieces
- Carrot: 3 pieces
- Celery stalk: 1 piece
- Olive oil: to taste
3
Mix mushrooms, garlic, and thyme in a pan and sauté in olive oil until cooked. Then remove the thyme and garlic, leaving only the white mushrooms in the pan.
- White mushrooms: 150 g
- Garlic: 2 cloves
- Fresh thyme: 1 stem
- Olive oil: to taste
4
Mix all ingredients in a pan and sauté for a couple of minutes, adding salt and pepper to taste.
- Sea salt: to taste
- Ground black pepper: to taste
5
Garnish the dish with basil leaves before serving.
- Basil: 1 bunch