Pan-fried mushroom with leek, tomato and lentil
This pan-fried mushroom with leek, tomato and lentil can be served as a vegan main dish (on toast, with bread, rice or pasta); or as a side dish with grilled fish/meat. It’s healthy and hearty and very easy to make. You can use other fresh herbs (rosemary, parsley, chives, dill etc) and cider vinegar would work too.
Ingredients
Method
- Thinly slice the leek and the mushrooms. Cut the tomatoes in half.
- Heat a spoonful of oil in a pan then add the leek. Cook for 5 minutes, then add the mushrooms, chilli flakes and thyme leaves. Cook for another 5 minutes, then add the tomatoes, garlic and a dash of balsamic vinegar.
- Cover and cook for 10-15 minutes, until the mushrooms and tomatoes have released their juices.
- Drain the lentils and add to the stew. Season with salt and pepper.
- Warm through, then add the chopped herbs.
- Serve with a dash of balsamic vinegar.