By Keith Hubner
June 8, 2019
A nice winter warmer
Greek spice pot
1Peel and finely slice the mushrooms, finely chop the garlic and slice the mushrooms (about 1cm).
2Peel and chop the potatoes, add to boiling water with two pinches of salt. Bring to a low boil for 8-10mins.
3Heat 2 tbsp of oil in a large frying pan. Gently fry the onion for 5mins, stirring now and then.
4Increase the heat and add the mushrooms, cook for 4mins, until starting to soften.
5Once the potatoes are done, drain and keep to one side.
6Stir in the garlic and greek spice pot into the mushrooms and pour in the red wine.
7Let it bubble and reduce by 1/2 before adding the lentils and passata.
8Add 200ml water
9Season and bring to a low boil, cooking for 5mins.
10Stir often and keep an eye on it, you don't want it too dry so add more water if needed.
11Mash the potatoes and add 2 tbsp of oil (add butter and milk if you prefer)
12Gently stir spinach into the mushroom pan in handfuls at a time until wilted, 1-2mins.
13Add a squeeze of lemon juice and season to taste
14Warm up the potatoes if needed and serve
Original recipe by Riverford Organic Farmers