Mushroom and Lentil Stew

Ingredients:

20g dried porcini mushrooms
1tbsp olive oil
1 onion, finely chopped
2 garlic cloves, finely chopped
1½tbsp chopped fresh rosemary
1tsp dried chilli flakes (optional)
2tbsp tomato puree
200g green or puy lentils, rinsed
400g can chopped tomatoes
1litre vegetable stock
2 portobello mushrooms, each cut into 12 wedges
125g pack oyster mushrooms
2tbsp freshly chopped flat leaf parsley
300g tender stem broccoli

Method:

1. Soak the porcini in 100ml warm water for 15 minutes
2. Drain the porcini, reserving the liquid, and roughly chop.
3. Heat the oil in a heavy-based saucepan. Saute the onion for 3 minutes.
4. Add the garlic, rosemary, chilli, tomato purée and porcini and stir to combine.
5. Add the lentils and stir before adding the tomatoes, reserved porcini liquid and stock.
6. Boil uncovered for 10 minutes.
7. Stir in the portabello and oyster mushrooms.
8. Reduce the heat, cover and simmer for a further 25-30 minutes.
9. Season, then stir in the parsley.
10. Place the broccoli on top of the lentil mixture.
11. Cover and leave until cooked.
12. Serve immediately