Mushroom and lentil dish
- 300 g chestnut mushrooms
- 300 g cooked tinned lentils
- 1 carrot
- 1 onion
- 1 spring onion
- juice of a lemon
- 1 large clove of garlic
- 3 medium tomatoes, peeled and diced
- fresh coriander and parsley
- olive oil
Quarter the chestnut mushrooms, cut the carrots into thin slices and finely chop the onion and spring onion.
Fry the onions in olive oil until transparent, then add the carrots and mushrooms. Add the chopped garlic and tomatoes and season with salt. Fry for about 5–8 minutes, then add the drained lentils.
Add the lemon juice and mix in the chopped coriander and parsley before serving. Best eaten warm.
A tasty dish that is easy to prepare!