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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.
Print Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 2 people
Cuisine: British
Calories: 1234
Ingredients Method

Ingredients
  

  • 250 g 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

Method
 

  1. Thinly slice the leek and the mushrooms. Cut the tomatoes in half.
  2. 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.
  3. Cover and cook for 10-15 minutes, until the mushrooms and tomatoes have released their juices.
  4. Drain the lentils and add to the stew. Season with salt and pepper.
  5. Warm through, then add the chopped herbs.
  6. Serve with a dash of balsamic vinegar.