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Vegan Hotpot with Lentils and Mushrooms
Ingredients
  • 150 g / ¾ cup French green lentils (lentilles vertes)*
  • 3 tbsp olive oil, divided
  • 2 banana shallots, finely diced
  • 4 large garlic cloves, finely diced
  • 8 sprigs of thyme, leaves picked
  • 250 g / 9 oz chestnut / cremini mushrooms
  • 125 g / 4½ oz fresh shiitake mushrooms
  • 4 medium starchy potatoes (I used Maris Piper)
  • 1 large carrot, chopped large
  • 30 ml / 2 tbsp soy sauce or tamari
  • ¼ tsp black pepper
  • 1 tsp smoked (sweet) paprika
  • ½ vegan mushroom (or vegetable) stock cube
  • 7 ml / 1½ tsp vegan Worcester sauce
  • 15 ml / 3 tsp balsamic vinegar
  • 120 ml / ½ cup vegan white wine (optional)
  • 2 tsp cornflour / cornstarch dissolved in 1 tbsp water
  • salt
Steps
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