Warm puy lentil and mushroom supper
Earthy puy lentils and golden mushrooms in a mustardy dressing. Filling enough for dinner.
- Time35 min
- LevelEasy
- Costabout £1.00 a head
Ingredients
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Method
- 1
Simmer the lentils in plenty of water for 22 minutes until tender but still holding their shape. Drain.
22 min - 2
Heat the 1 tbsp oil in a frying pan. Cook the mushrooms in 2 batches for 6 minutes each until golden.
12 min - 3
Add the onion and garlic and cook for 3 minutes.
3 min - 4
Stir in the kale for 2 minutes until wilted.
2 min - 5
Whisk the vinegar, mustard and 2 tbsp oil. Toss through the warm lentils with the mushroom mix.
- 6
Season well, top with parsley and serve warm.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.