
We use cookies. By continuing to browse the site you are agreeing to our use of cookies. Find out more
Prep Time
20 min
Cuisine
Mediterranean
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
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
Percentages are based on an adult's daily intake
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 |
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.
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
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
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
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
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
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
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
Serve the mushroom ragout over the cheesy bulgur
Garnish with the chopped basil leaves
Enjoy!