Preparation 20 min, cooking 30 min.
- 100 g red lentils
- 100 g pearl barley
- 1 medium red onion
- 1 medium carrot
- 2 large mushrooms
- 1 tp olive oil
- 600 g potatoes
- 2 tsp margarine
- 1 tsp Hungarian pepper
- 30 g rolled oats
- 150 ml vegetable stock
- 1 1/2 tsp barley malt extract or marble syrup
- salt and black pepper
- some fresh parsley
Finely chop the onion, carrot and mushrooms.
Put the lentils and the pearl barley into a pot and add 400 ml water and bring it to boil. Cook for 30 minutes until they are tender and reduce the heat if necessary.
Clean the potatoes and cook them in salted water for 20 minutes.
Meanwhile heat olive oil in a frying pan and add the onions and carrots. After 5 minutes stir the mushrooms, the Hungarian pepper and cook until the mushrooms start releasing their liquid. Then add the oats, the vegetable stock and the malt extract and cook this until the mixture is thickened. The lentils and the pearl barley should absorb the water. Then mix it together in the pan. Season it with salt and black pepper.
Mash the potatoes together with some of the cooking water from the potatoes and the margarine.
Arrange the mash on the plates and add the haggis. Decorate the dish wish some sprigs of parsley.