- Serves 4
- Preparation Time 40MINS
- Cook Time 25MINS
50g salted butter, chopped
200g swiss brown or button mushrooms, sliced
1 ½ cups walnuts (150g), toasted, coarsely chopped
1 cup fresh herbs (tarragon, parsley, basil, chives and mint), roughly chopped,
200g goats cheese
¼ cup olive oil
1 onion, finely chopped
3 cloves garlic, crushed
1 long red chilli, very thinly sliced
2 medium carrots, peeled, finely chopped
3 stalks celery, thinly sliced
2 cups French green lentils (400g), rinsed
500ml Campbell’s Premium Australian Vegetable Stock
6 sprigs fresh thyme
2 fresh bay leaves
2 tablespoons extra virgin olive oil
2 tablespoons walnut oil
5 tablespoons red wine vinegar
1 tablespoon Dijon mustard
1 clove garlic, crushed
2 teaspoons honey
1 teaspoon sea salt
½ teaspoon cracked black pepper
STEP 1 To make lentils, heat 2 tablespoons of the oil in a large saucepan over a medium heat. Add onion. Cook, stirring occasionally, until soft. Add garlic, chilli, carrot and celery. Cook, stirring occasionally, for about 3 to 4 minutes, or until tender. Remove from pan.
STEP 2 Add remaining oil to same hot pan. Add lentils. Cook, stirring for 30 seconds. Add stock, thyme and and bay leaves. Stir to combine. Bring to boil. Cover with lid. Simmer, for 12 minutes. Return onion mixture. Simmer, covered for a further 8 to 10 minutes, or until lentils are tender, add a little water if required. Remove from heat. Transfer to a large bowl. Cool slightly.
STEP 3 Meanwhile, to make dressing, combine all ingredients in a jug. Whisk well.
STEP 4 Just before serving, melt butter in a small frying pan over a high heat. Add mushrooms. Cook, stirring for about 2 to 3 minutes, or until tender. Season with salt and pepper. Remove.
STEP 5 Stir mushrooms, walnuts, herbs and dressing into lentil mixture. Transfer to a serving bowl. Sprinkle with cheese