Puy lentil, portobello mushrooms and thyme

I finished work a little early today and it was still light, so I decided to plant some tomato seeds indoors which I have put on the window ledge in the sitting room, it is south facing and gets a lot of sun. I have planted Gardeners Delight, Ailsa Craig, Tigerella, Golden Sunrise and Nectar (only 12 seeds in the packet! and it cost £2.99 - better grow and better taste good!).

For our meal, we had Puy lentil, portobello mushrooms and thyme. This is an adaptation from Food from the place below. It looks and tastes rather meaty that even carnivores won't mind sitting down to eat it.

Jut the kind of warming food you want when its snowing outside. Yes it really is.

Puy lentil, portobello mushrooms and thyme
Serves 4 - 6
1 ¼ pint stock made with 1 tablespoon of bouillon
50ml tamari or soy sauce
2 cloves of garlic, crushed
225g puy lentils
1 large onion, thinly sliced
50ml sunflower oil
550g portobella and chestnut mushrooms, thickly sliced
1 bay leaf
1 bunch of thyme, leaves picked off the stalk

Method

Put stock, sauce and lentils in a pot. Bring to the boil, then simmer for about 35 minutes, until the lentils are tender. Set aside.

In a large heavy bottomed pan, sweat the garlic and onion in the oil until soft.

Add the mushrooms and bayleaf . When mushrooms are just going soft, stir in the thyme, lentils with their cooking liquor and remove the pot from the heat. Check for seasoning.

Serve with mash and greens.