SMOKEY MUSHROOM LENTILS

Serves 2

Ingredients

Olive Oil

1 Onion

3 Garlic

1 tbsp Smoked paprika

2 tsp Coriander Seeds

500g Chestnut mushrooms

80g Puy lentils

2 Veg stock cubes

Small handful of Fresh Thyme

2 tbsp Soy sauce

Nob of Butter

Black pepper

1 Lemon

Small handful of Parsley

1 Garlic

2 Eggs

Method

Start by cooking the lentils in a saucepan of water with a stock cube until tender, around 10-15 minutes.

In a large saucepan sweat off the diced onion and garlic in olive oil for 4-5 minutes until nice and soft, now add the sliced mushrooms and continue frying until the mushrooms are looking nicely coloured.

Toast the coriander seeds in a dry pan and crush with a pestle and mortar then add to the pan along with the smoked paprika. 

Now add the lentils, fresh thyme and enough stock to cover, gently simmer for 15-20 minutes until starting to thicken up. Taste and season with soy sauce a good nob of butter and lots of pepper.

For the soft boiled egg, drop an egg into a pan of boiling water and cook for 6 minutes, remove with a slotted spoon and drop into ice cold water.

For the gremolata, finely  chop garlic, parsley and lemon zest together with a pinch of salt.

Load up a bowl with the lentils, cut the soft boiled egg and place on top, sprinkling over the gremolata.

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