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
Use within
6-7 days
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1 brown sauce pot (20g)<span class="strong">†</span>
1 red onion
2 tbsp tomato paste<span class="strong">†</span>
40g cheddar cheese<span class="strong">†</span>
1 carrot
2 tbsp Henderson's Relish
vegetable stock pot<span class="strong">†</span>
1 celery stick<span class="strong">†</span>
10g basil
Typical Values
per 100g
per serving
Energy
496 kJ 118 kcal
2213 kJ 526 kcal
Fat of which saturates
2.2 g 1.1 g
9.6 g 4.9 g
Carbohydrate of which sugars
18.9 g 3.1 g
84.4 g 13.8 g
Fibre
4.8 g
21.3 g
Protein
5.8 g
25.9 g
Salt
0.73 g
3.25 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 † (wheat, soy, sulphites, milk, celery)
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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