Name: Sautéed mushroom and leek with lentils
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Ingredients: 1 leek; 2 cloves of garlic; 200g chestnut mushrooms; ½ tsp chilli flakes; ½ tsp dried oregano; 100 ml vegetable stock; 1 tin green/brown lentils, drained; Zest and juice of one lemon; 1 Tbsp Dijon mustard; 2 Tbsp chopped mint; Olive oil for cooking; Salt and pepper; Pinch of paprika, to serve

Sautéed mushroom and leek with lentils

30 Apr 2019

by Wholeness

Prep Time

5 minutes

Cook Time

30 minutes

Total Time

35 minutes

Background

This sautéed mushroom and leek with lentils can be served as a main dish with pasta or mashed potatoes in a vegan diet, or as a side dish accompanying grilled/fried meat and fish. It goes partially well with beef steak.

Ingredients

1 leek
2 cloves of garlic
200g chestnut mushrooms
½ tsp chilli flakes
½ tsp dried oregano
100 ml vegetable stock
1 tin green/brown lentils, drained
Zest and juice of one lemon
1 Tbsp Dijon mustard
2 Tbsp chopped mint
Olive oil for cooking
Salt and pepper
Pinch of paprika, to serve

Instructions

Finely slice the leek, garlic and mushrooms.
Heat a Tbsp of olive oil in a large frying pan. Add the leek & chilli flakes, then gently sauté over medium heat for about 5 minutes. Add the garlic, oregano and mushrooms and cook for a further 10 minutes, under cover, until the mushrooms have withered and released their liquid.
Add the lentils and stock, bring to the boil and cook for 10-15 minutes, until the vegetables are soft and the sauce has reduced.
Stir in the lemon zest and juice, then the mustard.
Stir in the mint or parsley, season to taste, then serve immediately with a dash of lemon juice and a pinch of paprika.

https://cooktogether.com/recipe-items/sauteed-mushroom-leek-with-lentils/

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