Truffle Infused Puglia Lentilzotto with Mushrooms, Chestnuts & Spinach
“The combination of lentils, mushrooms and chestnuts with a delicate whiff of truffle is my kind of comfort food. It’s an entirely plant based recipe because the chestnut puree acts as the butter would to make a traditional risotto become creamier and it does this while adding extra flavour. Chestnuts are nicknamed ‘The grain that grows on a tree, which means they have plenty of goodness too, so your body even gets rewarded for your pleasure… If you don’t have any dry porcini, you can make a more delicate and slightly quicker version simply by leaving them out.”
By Merchant Gourmet Cook, Alex Mackay
One 490g serving of this recipe is:
- Low in fat
- low in saturated fat
- Low in sugar
- Low in salt
- High in Protein
- High in Fibre
- Counts as 1 of your 5 a day
Suitable for dairy-free, gluten-free, vegans and vegetarians
- 15g dry porcini mushrooms
- 200ml hot vegetable stock
- 1 tbsp vegetable oil
- 250g chestnut mushrooms, sliced 1 cm thick
- 90g Merchant Gourmet Simply Cooked Chestnuts, halved
- 2 cloves garlic peeled and finely sliced
- 250g pouch of Merchant Gourmet Puglia Lentils with Truffle Infused Oil
- 100g baby spinach (rocket, or cooked sprouts are also very nice)
- 100g Merchant Gourmet chestnut puree
- 4 tbsp flat leaf parsley leaves
- 3 tbsp Balsamic syrup (optional)
- Salt and freshly ground black pepper
- Soak the porcini in the hot vegetable stock for 5 minutes. Strain the porcini into a sieve over a bowl, make sure that you keep the stock. Slice the porcini finely.
- Add the oil to a medium sized frying pan. Get it very hot. Add the sliced mushrooms to the frying pan. Fry over a high heat for 2-3 minutes until the mushrooms are golden brown. Toss in the chestnuts, sauté for 30 seconds.
- Add the garlic, porcini and vegetable stock. Stir in the chestnut puree. Bring to the boil.
- Add the Puglia lentils. Bring back to the boil and heat through for a minute or so. Adjust the texture if you want to with hot water, it wants to be creamy like a risotto. Stir in the spinach, just enough so it wilts (don’t worry that it seems like far too much, once the spinach is cooked the quantity is perfect). Add the parsley.
- Season to taste with salt and lots of black pepper. Spoon your Lentilzotto into bowls, then, if you’re using it, swirl the balsamic syrup over the top.
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