1 onion chopped
4 sticks of celery finely sliced
1 clove garlic peeled and chopped
1 tin tomatoes
1 tomato chopped
1 large carrot chopped
20g porcini soaked in a cup of boiling water
100g chestnut mushrooms
60g Puy lentils
1 mashed potato and a little parmesan/cheddar for topping
Sweat the onion, celery and carrot in a little oil for 5-10 minutes till they start to soften are soften.
Add the garlic and fry gently for 2-3 minutes then add tomatoes, mushrooms, porcini water and Puy lentils. Simmer for 20-30 minutes until Puy lentils are almost soft (adding a little more water if necessary).
Sauté chestnut mushrooms and add to lentil mixture cook for 5 minutes then season with salt and pepper and a splash of soya sauce.
Place in a dish and top with mashed potatoes and cheese (optional) and bake in oven at 190oC till golden brown.