Updated: Feb 10, 2019
A rich, vegan lentil mushroom curry. A really delicious, hearty meal that’s packed with beautiful flavours! Our Gourmet Mushrooms are produced in Moray and the Highlands of Scotland, all the other ingredient in the "ready-to-cook" plant based meals, are outsourced from Italian organic certified and family owned farms.
Oyster, Shitake and Porcini Mushrooms, Italian Lentils from Umbria Apennines
Spices: black pepper, salt, garlic, onion, red hot chilli pepper, leek, celery, rosemary, oregano, basil, sage, marjoram, bay leaves, fennel seeds, parsley, thyme, coriander
In a large saucepan, put 2 tablespoons of extra-vergin olive oil.
Add the lentil mix in the pan and steer with a wooden spoon.
Boil 300ml of water with the kettle, pour the boiled water into the saucepan
Stir the mix for about 20/25 minutes, depending on the heat, until the lentil curry is soft.
Serve with chopped parsley sprinkled on the top.
You can add another 100ml of water to make the curry into a soup.
Add fresh or sautéed mushroom to the curry/soup base serve and enjoy.
If you prefer fresh herbs in your cooking sub the dried thyme for 2 tablespoons fresh thyme leaves.
You can customise this recipe and make it your own by adding other sautéed veggies like, celery, carrot and chopped onion with the assorted mushrooms.
You could also blend the curry or soup thoroughly, then stir in miso paste. If the soup is too thick for you, just add some more vegetable stock until you have the consistency you like!