Go Back

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.
Print Recipe
Prep Time 5 minutes
Cook Time 30 minutes
Resting Time 4 hours
Total Time 35 minutes
Servings: 4 people
Cuisine: Italian
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 leek
  • 2 cloves of garlic
  • 200 g 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

Method
 

  1. Finely slice the leek, garlic and mushrooms.
  2. 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.
  3. 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.
  4. Stir in the lemon zest and juice, then the mustard.
  5. Stir in the mint or parsley, season to taste, then serve immediately with a dash of lemon juice and a pinch of paprika.