Lentil and Mushroom Stew with Roasted Vegetables | RICARDO

Ingredients

• 1 1/2 lb (675 g) white mushrooms, coarsely chopped
• 2 shallots, chopped
• 1 garlic clove, chopped
• 3 tbsp butter
• 2 tbsp (30 ml) tomato paste
• 1/2 cup (125 ml) red wine
• 2 cups (430 g) dry Puy lentils, rinsed and drained
• 1/2 lb (225 g) shiitake mushrooms, trimmed and halved
• 5 cups (1.25 litres) mushroom or vegetable broth
• 2 rosemary sprigs
• 1 lb (450 g) Brussels sprouts, halved
• 4 red bell peppers, halved and seeded
• Olive oil, for coating
• 3 tbsp dried black olives, pitted and coarsely chopped
• 1/4 cup (10 g) flat-leaf parsley, finely chopped, plus more for serving
• 1 shallot, thinly sliced
• 1 tbsp (15 ml) red wine vinegar
• 4 oz (115 g) fresh goat cheese, crumbled