Autumn Stew with Root Vegetables, Chanterelles and Lentils

Ingredients

• 2 x potatoes
• 2 x carrot
• ½ x parsnips
• ⅓ x celery root
• 1 tbsp fresh thyme
• 50 g chanterelles
• 100 g cooked lentils

Method

1. For this dinner we'll be using the leftover chanterelle soup.
2. Heat the chanterelle soup.
3. Peel and cut potatoes, carrots, parsnips and celery root into equal size pieces.
4. Add the vegetables to the chanterelle soup and simmer with the lid on for about 30 minutes.
5. Add thyme, chanterelles and lentils toward the end of the cooking time. Serve once finished.