Take a little time more often to cook something new and different, tasty and very healthy. This recipe is really good and so earthy.
- 3-4 tablespoons butter (adds flavor to the mushrooms but it also is important for softening and balancing the acidity from the tomato paste)
- 4 large field or Portobello mushrooms, sliced
- 9 oz cooked lentils (Prep time here as lentils need to be cooked. How to cook lentils: Simmer like pasta until tender. Depending on the type of lentil it will take from 15-30 minutes.)
- 1-2 tablespoons tomato paste
- 1 bunch flat leaf parsley, leaves picked (optional, but adds flavor and some nutrients)
1. Heat butter over a medium heat in a large frying pan.
2. Add mushroom and cook, stirring every few minutes or until mushrooms are browned and tender. About 10 minutes.
3. Add lentils and tomato paste and cook until warm.
4. Taste. Season and serve with fresh parsley on top.
- lentils: use a drained can of lentils instead of cooking your own.
- vegan / dairy-free: replace butter with coconut oil or olive oil.
- paleo / lentil-free: replace lentils with minced (ground) beef – make sure it’s well browned and cooked through before serving.
- different veg / mushroom-free: replace mushrooms with eggplant, kale, broccoli or Brussels sprouts.