Mushrooms are marinated for an hour in a blend of olive oil, lemon juice and herbs. These are then lightly sauteed with tomatoes and lentils for a healthy and nutritious vegan side dish or meal.
Rachel Warren Chadd
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4 tablespoons olive oil
finely grated zest and juice of 1 lemon
1 teaspoon dried thyme
1 teaspoon dried oregano
good pinch of freshly ground black pepper
450g (1lb) chestnut mushrooms, halved
375g (13oz) brown, red or green lentils
1 can chopped tomatoes, about 400g
125ml (4fl oz) vegetable stock
70g (21/2oz) pitted black olives, sliced
Method Prep:20min › Cook:30min › Ready in:50min
To make the marinade, combine the oil, lemon zest and juice, thyme, oregano and pepper in a large bowl.
Add the mushrooms to the marinade and toss to coat well. Leave to marinate at room temperature for about 1 hour.
Meanwhile, rinse the lentils in a sieve under cold running water. Tip into a saucepan and cover with plenty of water. Bring to the boil, then partly cover the pan and simmer for 15–20 minutes or until the lentils are almost tender. Drain well.
Heat a large non-stick frying pan over moderate heat. Add the mushrooms with the marinade and sauté, stirring constantly, until softened and browned.
Add the lentils, tomatoes with their juices, stock and olives. Stir to mix. Bring to the boil, then simmer, partly covered, for 10–15 minutes or until the lentils and mushrooms are very tender. Serve hot or warm.