This portobello mushroom, carrot and lentil ragout (vegetable stew) is 3 of your 5-a-day and totally comforting. It's served over cheesy bulgur wheat with fresh basil to garnish. Oh and it's ready in 20 minutes...stew-pendous!
Prep Time
20 min
Cuisine
Mediterranean
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1 pot of brown sauce (20g)<span class="strong">†</span>
vegetable stock pot<span class="strong">†</span>
130g portobello mushrooms
1 can of lentils (400g)
1 carrot
130g bulgur wheat<span class="strong">†</span>
Typical Values
per 100g
per serving
Energy
482 kJ 115 kcal
2530 kJ 602 kcal
Fat of which saturates
2 g 1.1 g
10.7 g 5.7 g
Carbohydrate of which sugars
17.9 g 2.6 g
94.1 g 13.7 g
Fibre
5 g
26.2 g
Protein
5.8 g
30.3 g
Salt
0.63 g
3.31 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Allergens highlighted by † (celery, sulphites, milk, gluten, soya)
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Cooking Instructions
Instructions for 2 people (double for 4)
1
Boil a kettle
Peel and slice the carrot[s] down the centre lengthways, then into bite-sized pieces
Slice the celery into bite-size pieces
Peel and slice the onion[s] finely
2
Heat a large, wide-based pan with a matching lid (preferably non-stick) with 2 tbsp [4 tbsp] vegetable oil over a medium-high heat
Once hot, add the carrot, celery and onion and cook, covered, for 4-6 min or until softened slightly
3
Meanwhile, add the bulgur to a pot with plenty of boiled water (the same as you would for pasta) and a pinch of salt and cook over a high heat for 10-15 min or until tender with a slight bite
Re-boil the kettle for your stock
4
Meanwhile, peel and finely chop (or grate) the garlic
Cut the mushrooms into wedges (see photo)
Add the garlic and the tomato paste to the vegetable pan and cook for 1 min
5
Add the mushrooms to the pan and cook for a further 2-3 min, until beginning to soften
Meanwhile, dissolve the stock cube in 300ml [600ml] boiled water and add it to the pan
Cook for a further 2-3 min or until a sauce forms
6
Drain the lentils, add them to the pan and cook for a final few minutes, until warmed through
Meanwhile, chop the basil finely, including the stalks, keeping the leaves and stalks separate
Grate the cheese
7
Once cooked, drain and return the cooked bulgur to the pot with the grated cheese, basil stems, a large knob of butter, a splash of milk and season with a pinch of salt and pepper
Remove the vegetable ragout from the heat and stir in the Henderson's relish and brown sauce
8
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