The festive season and household gatherings are all-inclusive, stuffed with love and heat till they should cook dinner for the lone vegetarian. You may hear David Lamb let loose an “Uh-Oh” because it all begins to really feel like an episode of Come Dine With Me about to go unsuitable.
Christmas is a time for everybody to return collectively and bond over a luxurious meal ready and shared out of affection – irrespective of your dietary preferences. With that in thoughts, we now have discovered a fantastic and tremendous inclusive recipe, due to Scrumptious Journal. We guess you just a few non-vegetarians will go for seconds too!
Mushroom and lentil bake with tahini crust
The wealthy mushroom and beluga lentil ragù is topped with a tacky tahini crust and served with a pointy pickled crimson onion salad.
Serves 4
Elements
- 2 tbsp olive oil
- 1 giant onion, chopped
- 2 medium carrots, peeled and chopped
- 1 giant celery stick, chopped
- 300g mushrooms, chopped
- 2 tbsp tomato purée
- 1 tsp baharat spice combine or ras el hanout spice combine (or spice mixture of your alternative)
- 1 tbsp darkish soy sauce
- 1 vegetable inventory pot/dice
- 2 x 250g packs of cooked beluga lentils
- 400g tin chopped tomatoes
- 1 tsp pomegranate molasses
For the topping
- 6 tbsp tahini
- Juice 2 lemons
- 2 medium free-range eggs
- 50g vegetarian/vegan onerous cheese or feta
- 1 small crimson onion, chopped
- Giant handful of recent flatleaf parsley leaves chopped
- 2 tbsp pine nuts, flippantly toasted in a dry pan
- 2 tbsp pomegranate seeds
You’ll additionally want:
- Medium to giant baking dish, roughly 1.5 litres
The right way to put together
- Warmth the olive oil in a big deep frying pan, then fry the onion, carrots and celery over medium warmth for five minutes. Stir within the chopped mushrooms, season nicely with salt and black pepper and cook dinner for five minutes extra.
- Stir within the tomato purée, the spice combine, soy sauce and the inventory dice/pot, then stir over the warmth for 1-2 minutes. Add the lentils and chopped tomatoes. Fill the tomato can with water, then add that to the pan, together with the pomegranate molasses. Simmer for quarter-hour till wealthy and saucy. Warmth the oven to 200°C/180°C fan/fuel 6.
- For the topping, combine collectively the tahini, half the lemon juice, 100ml chilly water, the eggs and many of the cheese in a big bowl. In a separate, smaller bowl, combine the crimson onion with half the remaining lemon juice and an excellent pinch of salt, then put aside.
- Pour the mushroom and lentil combination into the baking dish, then pour the tahini topping excessive. Bake for half-hour till golden brown and set on prime.
- Simply earlier than serving, rinse and drain the crimson onion, then combine with the parsley, pine nuts, the remaining lemon juice and pomegranate seeds in a medium bowl. Scatter this combination over the bake, then serve.
TikTok | Instagram | Fb | Twitter
ALSO READ: A fast and simple Christmas deal with recipe for the kitchen beginner