Lentil and Mushroom Stew with Roasted Vegetables

Ingredients

• Lentil Stew

  • 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

• Roasted Vegetables

  • 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