This recipe is from ” Ottolenghi Flavour” by Yotam Ottolenghi and Ixta Belfrage. It will keep in the fridge for up to 3 days, or in the freezer for a month. Serve over pasta or polenta, or use as a base for lasagne or Shepherds Pie.
Ingredients
- 3 carrots peeled and finely chopped
- 2 onions peeled and finely chopped
- 300 g oyster mushrooms finely chopped
- 60 g dried porcini roughly blitzed
- 4 garlic cloves peeled and crushed
- 350 g plum tomatoes finely chopped
- 120 ml olive oil
- 70 g white miso paste
- 40 g rose harissa paste
- 4 tbsp tomato paste
- 90 ml soy sauce
- 2 tsp cumin seeds crushed
- 180 g dried brown or green lentils
- 100 g pearl barley
- 1 litre vegetable stock or chicken
- 160 g coconut cream
- 100 ml red wine
- salt and black pepper
- 15 g basil leaves finely chopped
Servings:
Instructions
- Heat the oven to 210C (190C fan)/ 410F/gas 6½. Mix the first 12 ingredients in a large, 36cm x 28cm nonstick baking tin and roast for 40 minutes, stirring once halfway, until golden brown and bubbling.
- Reduce the heat to 200C (180C fan)/390F/gas 6, and stir all the remaining ingredients except the basil into the tin with 150ml water, half a teaspoon of salt and a very generous grind of black pepper, scraping up the crisp sides and base with a spatula as you go.
- Cover tightly with foil, bake for 40 minutes more, then remove the foil and bake for a final five minutes. Set aside to rest for 15 minutes, sprinkle the basil on top and serve.
Share this Recipe
Powered byWP Ultimate Recipe