Lentil Mushroom Ragout

For 4 Portions

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200g green Lentils
1 Onion, chopped
2 gloves of Garlic, chopped
500g Mushrooms, sliced
Parsley, chopped
2.5dl Red Wine
2dl Water
2 Tbsp. Flour
Salt
Pepper
1Tsp. Coriander
1 Tsp. Mustard Seeds
1 Tbsp. mild Paprika
Cayenne Pepper
Oil or Butter

Add Oil or Butter into a pan with the onion, garlic and Mushrooms. lightly salt it and cook everything on a high heat for about 5 minutes, then add the Lentils.

Continue another 5-10 minutes. Sprinkle the flour over it and mix it, then poor in the Water and Wine and turn down the heat on medium. Add the spices and let everything cook for 25-35 minutes until the liquid is reduced.

If there isn’t enough Water in the pan while cooking, just add more to it. Stir once in a while. 2 Minutes before you take it from the heat you add the Parsley. Season to taste with Pepper and Salt.

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This Dish goes well with my Rosemary Pumpkin from the oven and the Lamb with Basil Crust.

Tip: If you make it spicy hot with the Cayenne Pepper, you can serve it with Herb-Yoghurt. Just take a plain Yoghurt (without sugar) and add a little bit of Salt, and either fresh chopped Mint leaves, or fresh chopped Coriander leaves to it. mmmh…Delicious!

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