Lentil & Chestnut Bake with Porcini Gravy

A hearty bake packed with Puy Lentils, Whole Chestnuts, Chestnut Purée and Chestnut Stuffing, served with a rich porcini mushroom gravy. Perfect as a plant-based roast centrepiece or comforting weekend dinner.

 

Written by Laurie
1 hour + chilling Serves 2 Beginner
Lentil & Chestnut Bake with Porcini Gravy
Ingredients
  • Lentil & Chestnut Bake
  • 1 xpouch Merchant Gourmet Puy Lentils
  • 50g Merchant Gourmet Chestnut Purée
  • 50g Merchant Gourmet Chestnut Stuffing
  • 8 Merchant Gourmet Whole Chestnuts, roughly chopped
  • 1 small onion, finely diced
  • 2 garlic cloves, crushed
  • Pinch dried thyme
  • 6 sun-dried tomatoes, finely chopped
  • 2 tsp Dijon mustard
  • 2 tsp cider vinegar
  • Handful flat-leaf parsley, roughly chopped
  • 1 tbsp rapeseed oil
  • Salt and black pepper
  • Porcini Gravy
  • 1 banana shallot, finely diced
  • 15g Merchant Gourmet Dried Porcini Mushrooms
  • 350ml boiling water
  • 50ml white wine (optional)
  • ½ tsp arrowroot powder
  • 1 tbsp rapeseed oil
  • Salt and black pepper

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Whole Chestnuts
Whole Chestnuts
180G
  1. Heat the rapeseed oil in a sauté pan over a medium heat.
  2. Add the onion, thyme and a pinch of salt and cook for around 10 minutes, until softened.
  3. Stir in the garlic and cook for 1 minute more.
  4. Add the Merchant Gourmet Puy Lentils, Chestnut Purée, Chestnut Stuffing, Whole Chestnuts and sun-dried tomatoes.
  5. Mix well and heat through, adding a small splash of water if needed. Avoid making the mixture too wet.
  6. Stir through the Dijon mustard, cider vinegar, parsley and season with salt and black pepper.
  7. Pack the mixture firmly into a lined 1lb loaf tin.
  8. Chill for at least 1 hour, or up to 24 hours.
  9. When ready to cook, preheat the oven to 180°C and bake for 20 minutes, until heated through.
  10. Meanwhile, make the gravy by pouring the boiling water over the Merchant Gourmet Dried Porcini Mushrooms.
  11. Leave to soak for 25–30 minutes.
  12. Heat the rapeseed oil in a saucepan and gently soften the shallot.
  13. Finely chop the soaked mushrooms and add to the pan. Cook for 3–4 minutes.
  14. If using, add the white wine and reduce until only a few tablespoons remain.
  15. Strain the porcini soaking liquid into the pan, leaving any sediment behind.
  16. Bring to a simmer and cook for 5 minutes. Season with salt and pepper.
  17. If a smooth gravy is preferred, strain through a sieve into a clean saucepan.
  18. Mix the arrowroot with a little cold water and stir into the gravy.
  19. Heat gently until thickened.
  20. Turn out the lentil and chestnut bake, slice into portions and serve with the warm porcini gravy.

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