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- 3 carrots, peeled and finely chopped
- 2 onions, peeled and finely chopped
- 300g oyster mushrooms, finely chopped
- 60g dried porcini, roughly blitzed or 1 tsp porcini powder
- 4 garlic cloves, peeled and crushed
- 350g plum tomatoes (ie, about 3-4), finely chopped
- 120ml olive oil
- 70g white miso paste
- 40g rose harissa paste
- 4 tbsp tomato paste
- 90ml soy sauce
- 2 tsp cumin seeds, crushed
- 180g dried brown or green lentils
- 100g pearl barley
- 1 litre vegetable (or chicken) stock
- 100ml red wine
- Salt and black pepper
- 15g basil leaves, finely chopped
Heat the oven to 210C (190C fan)/ 410F/gas 6½.
Mix the first 12 ingredients in a large, 36cm x 28cm non-stick baking tin and roast for 40 minutes, stirring once halfway, until golden brown and bubbling.
Reduce the heat to 200C (180C fan)/390F/gas 6, and stir all the remaining ingredients except the basil into the tin with 150ml water, half a teaspoon of salt and a very generous grind of black pepper, scraping up the crisp sides and base with a spatula as you go.
Cover tightly with foil, bake for 40 minutes more, then remove the foil and bake for a final five minutes. Set aside to rest for 15 minutes, sprinkle the basil on top and serve.
Delicious on it’s own or served on top of a bowl of rice or noodles
Recipe inspired by Yottam Ottolenghi
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