Chanterelle and portobello mushroom ragout over red lentils purée -Great vegan meal
What an amazing dish this is!
Chanterelle mushrooms are so "meaty" with texture and so earthy. This is the season, so don't miss it! You can do so much with these mushrooms; this mushroom ragout is so gourmet and so delicious. The cognac lifts the dish, and gives it tons of new flavors.These flavors go so well with the lentil purée.
This is such a nutritious meal, especially for vegans, as well as a great way to enrich your body with super healthy vitamins.
1 tablespoon olive oil
1 medium chopped onion
2 cloves minced garlic
1 LB/ 454 gr chanterelle mushrooms- washed well and cut lengthwise
24 oz / 679 gr Baby portobello mushrooms - washed and quartered
1 tablespoon spelt flour
1/4 cup cognac
1 teaspoon no beef base
1/2 teaspoon agave nectar
1/3 cup chopped parsley
1/4 cup chopped green onions
For the lentils:
1 cup red lentils
1/2 cup chopped onion
2 cups water
1 clove minced garlic
1 teaspoon olive oil
1/4 teaspoon yellow curry powder
1/4 teaspoon turmeric
In a non stick wide pan, add olive oil and chopped onions, let it sweat for few minutes add minced garlic, salt,pepper.
Add the mushrooms, on high heat, for few minutes, sprinkle with the spelt flour, and splash the cognac.
Add no beef base, agave nectar, more salt and pepper.
Keep mixing and when the mushrooms get tender and the liquids start to evaporate, add parsley and chopped green onions, mix well and let the flavors combine.
In a small sauce pot add olive oil, and chopped onions.
Let it cook for few minutes then add the minced garlic, salt, pepper, curry, turmeric, lentils.
Stir constantly until you smell the aroma of the spices, then add the water, and let it simmer until all the lentils "breaks down" into a purée texture. It's ready now!
To serve: take a wide soup bowl, pour a cup of the lentils, and then a cup or more of the mushrooms in the center of the plate.
Enjoy !! So good!!!