Name: Pan-fried mushroom with leek, tomato and lentil
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 250g mushrooms; 1 leek; 1 handful cherry tomatoes; 1 tsp chilli flakes; 1 tsp thyme leaves; 2 garlic cloves, minced; 1 tsp balsamic vinegar; 2 Tbsp chopped basil; 1 tin puy lentils

Pan-fried mushroom with leek, tomato and lentil

17 Aug 2020

by Dinna

Prep Time

5 minutes

Cook Time

25 minutes

Total Time

30 minutes

Background

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

250g mushrooms
1 leek
1 handful cherry tomatoes
1 tsp chilli flakes
1 tsp thyme leaves
2 garlic cloves, minced
1 tsp balsamic vinegar
2 Tbsp chopped basil
1 tin puy lentils

Instructions

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.

https://cooktogether.com/recipe-items/pan-fried-mushroom-with-leek-tomato-and-lentil/

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