Mushroom, lentil and Guinness casserole

This is a tasty, savory casserole that can be enjoyed on some mashed potatoes, colcannon or rice. It can be reduced further and used as a pie or wellington filling.

INGREDIENTS FOR 3-4 PEOPLE

1+1/2 cups cooked lentils

2 carrots

1 onion
1 stalk of celery

2 cloves of garlic

200 gr mushrooms

Salt, pepper

1 can Guinness or ale beer

1/2tsp Vegetable concentrate (I use vegon)

1tbsp corn-starch

A few springs fresh thyme

A few springs fresh rosemary 

METHOD

Soak 1 cup of lentils for a few hours, then rinse them and cook them until soft but not mushy. Chop onion and garlic finely and cook them in some EVO, add roughly chopped carrots and celery and cook until they soften slightly. Cut the mushrooms in half and add them to the pan, sauté them until brown. If the mixture starts to caramelise you can add some water or beer. Now you can add 1 or 2 tsp of vegon diluted in 1/2 cup of water, the beer, the lentils, thyme and rosemary and cover for 10 mins. Add corn-starch slurry to thicken, salt and pepper.

Serve with mashed potatoes or rice.