Leeks stuffed with mushroom ragout
Ingredients:
- 250 g white button mushroom
- 2 carrots
- 1 celery
- 40 g plain tomato puree
- 100 g cooked lentils
- 1 onion
- 2 leeks
- olive oil, salt and pepper
Dressing:
- Greek yogurt
- green spices
Preparation:
Wash the mushrooms and vegetables and chop into small dice. In a heated pan, sauté the chopped onion, then add the carrots and allow to caramelise, adding the mushrooms and celery after 10 minutes. Continue to cook for a further 10 minutes, then add the tomato puree and the drained lentils. Cook for 2 to 3 minutes.
Remove the outer leaves and wash the leeks thoroughly. Trim the tops and bottoms, then cut in half. Halve the pieces lengthwise and place on a greased baking sheet. Fill the hollowed leeks with the mushroom ragout and bake until done.
Serve with the yogurt dressing.
