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Creamy Mushroom, Asparagus & Wild Garlic Lentils
Some of our favourite spring flavours join together in this quick dish. Tender asparagus and freshly foraged wild garlic add freshness and flavour while dark speckled lentils provide a hearty base for all the seasonal veg. You'll swirl in a splash of soya cream just before serving, for a touch of indulgence.
Ingredients
- 1 leek
- 1 carrot
- 1 celery stick
- 2 garlic cloves
- A handful of thyme
- 400g chestnut mushrooms
- 300g dark speckled lentils
- 1 vegetable stock cube
- 200g asparagus
- 50g wild garlic
- 20cl soya cream
- 1 lemon
Prep: 10 mins | Cook: 25 mins
Method
1. Trim the root and woody greens off the leek, and rinse it under a cold tap if needed. Slice the leek into 1-2cm-thick rounds. Peel the carrot and dice it. Trim the celery and chop it to match the carrot. Peel and thinly slice the garlic cloves. Pick the thyme leaves off the woody stems. Slice or tear the mushrooms into small pieces.
2. Pour 1 tbsp oil into a large pan and warm it over a medium heat. Slide the leek, carrot, celery, garlic, thyme and mushrooms into the pan. Season with a good pinch of salt and pepper. Cook the veg for 5-6 mins, stirring often, till juicy and starting to soften.
3. Meanwhile, fill and boil your kettle. Tip the lentils into the pan and crumble in the stock cube. Pour 800ml hot water from the kettle into the pan. Stir well and bring to the boil. Once boiling, reduce the pan to a gentle simmer, pop on a lid and cook for 20 mins, till the lentils are tender. If it seems too dry, add a splash more water and turn down the heat.
4. Meanwhile, snap the ends off the asparagus (the woody stalks should break at just the right place). Chop the asparagus spears into bite-sized lengths. Roughly chop the wild garlic leaves. Grate the lemon zest.
5. When the lentils are nearly cooked, stir the asparagus and wild garlic into the pan. Pour in the soya cream and stir well. Cook the veg and lentils for a further 2-3 mins, till the asparagus is tender.
6. Add the lemon zest to the pan and squeezea little lemon juice. Stir well and taste the sauce. Add a little more salt, pepper or lemon juice if needed. Ladle the veg and lentils into bowls and serve.
7. Love Your Leftovers
The lentils will keep for up to 3 days in the fridge. Divide the lentils and veg between tubs and seal. Reheat in the microwave or on the hob, with an extra splash of water or stock, till piping hot.
The lentils will keep for up to 3 days in the fridge. Divide the lentils and veg between tubs and seal. Reheat in the microwave or on the hob, with an extra splash of water or stock, till piping hot.
8. No Waste, More Taste
The bottoms of your asparagus stalks can be woody, but that doesn't mean they have to head to your compost heap. They are great turned into their own pesto. To find the recipe, go to www.abelandcole.co.uk/recipes and search for pesto'.
The bottoms of your asparagus stalks can be woody, but that doesn't mean they have to head to your compost heap. They are great turned into their own pesto. To find the recipe, go to www.abelandcole.co.uk/recipes and search for pesto'.
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