Introduction
A warm, trusty option when you’re cooking for a crowd.
Ingredients
Method
Slice the white and pale green portion of the leek
Finely dice the onion and slice the mushrooms
Add oil into a large pan over medium heat. Fry onions for 1 minute until fragment and add leeks. Stir for 2-3 minutes. Add mushrooms and drained lentils, then stir in mustard and season with herbs and pepper
To this mixture, sprinkle flour and stir until covering all ingredients
Reduce heat and pour in the stock. Allow to simmer down until the mixture thickens, approximately 5 minutes
Transfer to a medium oven dish and top with small torn pieces of Cape Seed Loaf
Cover with foil and place into a medium oven for 20 minutes or until bread becomes crisp
Serve with parsley and parmesan cheese
Additional Comments
Save the dark green portion of your leeks to make vegetable stock.
