Lentil stew with mushrooms and broccoli
Heat the oil and fry the onion and rosemary for 5 minutes. Add the mushrooms and cook for 7 minutes, stirring.
Add 2 cloves of finely chopped garlic, broccoli and lentils and scoop. Add the stock and roast covered for about 10 minutes.
Add the cream and cook the stew uncovered for another 2 minutes. Roast the baguette under a hot oven grill and rub the remaining clove of garlic over the roasted bread.
Serve the lentil stew with the baguette.
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