Sautéed mushroom and leek with lentils
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
Method
- 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.