Mushroom and lentil bake

  • Ingredients

  • 1tbsp olive oil
  • 2 shallots, chopped
  • 2 garlic cloves, crushed
  • 200g (7oz) finest* wild mushrooms
  • 250g (8oz) 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

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.