Italian Lentil Stew with Roasted Portobello Mushrooms

Steps

1. oven to 220°C. Line an oven tray with baking paper. Bring a full kettle to the boil.
2. Heat a drizzle of oil in a fry-pan on medium heat. Cook leek and carrot for 2–3 minutes, until carrot starts to soften. Add silverbeet and first measure of Italian spice mix and cook for 1–2 minutes, until silverbeet starts to wilt.
3. Add all remaining lentil stew ingredients to pan and simmer on low heat for 10–12 minutes, until vegetables are cooked and sauce has thickened.
4. While stew is cooking, toss mushrooms, remaining Italian spice mix and a drizzle of oil on prepared tray and push to one side of tray. Slice ciabatta down the middle lengthways, leaving a hinge (do not cut right through).
5. Mince garlic. Combine garlic and butter in a small bowl and season with salt. Spread garlic butter evenly down the middle of the bread. Place on other side of tray, alongside mushrooms. Bake for 5–7 minutes, or until mushrooms are cooked and bread is crispy.
6. Crumble feta into a small bowl, add boiling water and whisk until smooth. Slice garlic bread.
7. Divide lentil stew between bowls, top with some roasted mushrooms and a dollop of whipped feta. Garnish with a few basil leaves and serve garlic ciabatta on the side.