Hearty Lentil & Barley Casserole
Ingredients
1 large onion, chopped 2 garlic cloves, minced 2 large carrots, cut into large chunks 1 small swede, cut into large chunks 2 medium potatoes, cut into large chunks 200g mushrooms, roughly cut 1/2 cup green lentils 1/2 cup pearl barley 1 cup stout, eg. Coopers (optional - can use an extra cup of water) 4 cups water 1 tbsp tomato paste 1 'beef style' stock cube 1 tbsp vegetable stock powder A couple of sprigs of rosemary and thyme, finely chopped 3 bay leaves Freshly ground black pepper 1-2 tbsp gravy powder (optional) Method Heat a little oil in a large pan and fry the onion and garlic until soft. Add the carrot, swede and potatoes and continue cooking for about 3-4 minutes so that the vegetable are slightly soft. Stir through the rosemary, thyme, tomato paste and bay leaves. Pour in the water and stout (if using) and add the lentils, pearl barley, stock cube, stock powder and mushrooms and season with a little pepper. Bring to the boil then turn the heat to a low simmer and leave for about 45 minutes, stirring occasionally. Taste the casserole and season if necessary. If the consistency is a little thin, then mix the gravy powder with a little water and add to the pan, bringing back to the boil to thicken. Remove the bay leaves before serving. Options: you can add some chopped green beans 5 minutes before the end of cooking to add a bit of colour! Serve with crusty bread. |