Italian lentil stew cooked with mushrooms and garlic and topped with crispy bacon. Brown lentils are cooked from dry in a mixture of vegetable stock and white wine for a delicious wintertime meal.
Mince the garlic and slice the spring onions. Set aside about 1 tbsp of the sliced green part for later use.
Warm up the oil in a pan. Add the minced garlic and sliced scallions and sauté on medium heat 2 minutes.
Clean and slice the mushrooms. Add them to the pan and sweat until they release water, 4 minutes.
Increase the heat to high and pour in the white wine, stirring to deglaze the pan. When almost evaporated, add the stock, thyme, salt and pepper. Let it come to a boil.
When it boils lower the heat and stir in the lentils. Simmer on low heat with the lid on, leaving a small opening for some steam to escape. Cook for about 30 minutes stirring from time to time, until the lentils have absorbed all the liquid and are cooked through.
Warm up a skillet and add the diced bacon. Cook it in its own fat on medium-high heat for 5-6 minutes, until crispy. Discard the excess fat and top the lentil stew with the crispy bacon bits, as well as the raw sliced spring onion you had reserved.
The nutrition information provided is only an estimate calculated on a suggested serving size.