Hunter’s Pie

Boil the lentils in the water with the grained vegetable soup and simmer gently for about half an hour until the lentils are soft.

In the meantime, sauté the onions in the butter (1) until translucent. Add the mushrooms and saute until the liquid has evaporated. Season with the porcini broth as well as the garlic.

Pour the lentils into a sieve and collect the cooking liquid. Add the spices and the butter (2) and puree with a hand blender. Stir in the almond kernels. If the mixture is too thick, add a little more cooking liquid.

Finally, stir in the mushrooms.

Allow to infuse for at least 4 hours.

Even without mushrooms, this is a delicious spread. Omit the onions, porcini broth and mushrooms and press the garlic directly into the lentil cream.

Tip: Cook only with high-quality spices – they are the be-all and end-all in a good dish!

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