Preparation

• Soak the funghi porcini in hot water for half an hour (longer is also possible). Then carefully scoop them out of the water, you can sift them through a cloth just in case, because the water can be somewhat sandy.
• Put a pan with water on the fire and add 1 chopped carrot, the thyme sprigs, bay leaf, 1 onion and salt. Bring the water to boil and then add the lentils. Boil it for about 20 minutes. Then drain and then using only the lentils.
• Heat the oven to 220 degrees. Peel the celery tuber and cut it into nice little cubes. Do the same with the remaining carrot. Drizzle with some olive oil, salt and white pepper. Stir well and put it in the oven, about 45 minutes. Turn the vegetables a few times during this time.
• In the meantime you can make the mushroom ragout. Fry the second onion in olive oil. Together with the leek that you have cut into thin rings, over high heat so that it browns well and becomes tasty. Then add the very finely chopped mushrooms and fry them on high heat until all moisture has disappeared and they really fry. Deglaze with the red wine and let the wine reduce completely. Then add the chicken stock and do the same with it. Cut the zest of the pickled lemon into very small pieces and add. Do the same with the funghi porcini. And then pour in the cream. Stir gently. Season with salt and pepper. Let the sauce reduce for 5-10 minutes.
• Add the lentils and celery / carrot together. Put it on a plate and spoon the mushroom ragout over it. In the picture you can see that I serve the vermicelli rice with it.