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Mushroom with Lentils


Serves 2, as a main course

Ingredients:

3-4 tablespoons butter
4 large field or portabello mushrooms, sliced
250g (9oz) cooked lentils
1-2 tablespoons tomato paste
1 bunch flat leaf parsley, leaves picked

Directions:

Heat butter over a medium heat in a large frying pan. Add mushrooms and cook, stirring every few minutes or until mushrooms are browned and tender. About 10 minutes.

Add lentils and tomato paste and cook until warm.

Taste. Season and serve with parsley on top.


VARIATIONS
short on time? – use a drained can of lentils instead of cooking your own.

vegan / dairy-free – replace butter with coconut oil or olive oil.

need help cooking your lentils? – just simmer like pasta until tender. Depending on the type of lentil it will take from 15-30 minutes.

paleo / lentil-free – replace lentils with minced (ground) beef – make sure it’s well browned and cooked through before serving.

different veg / mushroom-free – replace mushies with eggplant (aubergine), kale, broccoli brussels sprouts – whatever you feel like really.

 

For additional recipe details, please visit the site of our generous contributor: The Stone Soup

Photo credit: The Stone Soup

Angio Foods Used

  • Tomato

  • Parsley

  • Lentils

  • Oyster mushrooms

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