Mushrooms with Leeks, Lentils and Chestnuts

This is a development from my earlier dish of vegetables with lentils and chestnuts. Using a smaller selection of vegetables, and lots of red wine, gives it a more distinctive flavour. It is vegan apart from finings in the wine, and plausibly authentic for Dark Age England. I believe chestnuts were introducted to England by the Romans, and a rich Anglo-Saxon might well have wine in the household.

Serves 4 people.

Ingredients

• About 500g mushrooms, thickly sliced (about 4 slices per mushroom)
• 2 packets chestnuts (about 400g)
• 1/2 bulb garlic (maybe 6 cloves?), peeled and coarsely chopped.
• 2 medium onions, chopped
• 3 leeks (smallish to medium), washed and sliced
• 100-150g green speckled lentils (may be sold as Puy lentils) (a couple of handfuls iirc)
• 1/2 bottle cheap red wine
• "Marigold" brand swiss vegetable bouillon - maybe 2 heaped teaspoonsful - ok this isn't authentic! Purists may wish to omit this.
• Finely ground black pepper - 1/2 teaspoonful
• 2 teaspoons mixed herbs
• Big handful fresh parsley
• Veg oil

Method

Sautee the onions for a few minutes. Add garlic, then mushrooms. Cook for another 5-10 minutes.

Add leeks, lentils, wine, and the seasonings EXCEPT for the parsley. Stir and simmer, covered, for 20-30 mins.

Add the chestnuts and cook for another 30 minutes, stirring occasionally to mix the lentils into the stock. If necessary, add a little water to keep it moist, and cook until the lentils are done. They should be tender, but still firm and retain their shape.

Stir in the parsley and cook another 2-3 minutes.

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