Mushroom, French Lentil And Chestnut Ragout

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 1/2 cup chestnuts, soaked in 5 cups of water
• 3/4 cup lentils, french
• 6 ounces shiitake mushrooms, quartered
• 1 large portobello mushroom, in chunks
• 1 tablespoon olive oil
• 2 tablespoons tamari
• 1 onion, small dice
• 2 garlic cloves, minced
• 2 teaspoons lemon juice
• 1 teaspoon rosemary, fresh, minced
• 1 teaspoon thyme, fresh, minced
• 1 bouquet garni of fresh rosemary and fresh thyme sprig
• 1 bay leaf

Recipe

• 1 preheat oven to 375.
• 2 skim off chestnut skins that have floated to the top. in their liquid, bring to a boil and simmer for about 45 minutes, until tender. drain, reserving the cooking liquids.
• 3 cover the lentils with 4 cups of water in a saucepan. add the bouquet garni of rosemary, thyme, and 1 bay leaf and bring to a boil. reduce the heat to a simmer and cook partially covered for 30 to 35 minutes, until just tender.
• 4 toss the mushrooms with the olive oil and tamari. roast for 30 minutes or until brown and tender.
• 5 saute the onion and garlic for 10 minutes until translucent. add the lentils with the cooked mushrooms and chestnuts along with their cooking liquid.
• 6 stir in lemon juice and herbs.