Spicy Lentils with Mushroom

Ingredients

• Olive oil 1 tbsp
• Medium onion, finely chopped 1
• Garlic cloves, minced 2
• Red chilli, deseeded and finely chopped (or 1 tsp dried chilli flakes) 1
• Chestnut mushrooms, sliced 250g
• Brown or green lentils, drained and rinsed 1 x 400g can
• Chopped tomatoes 1 x 400g can
• Vegetable stock 200ml
• Salt, to taste
• Black pepper, to taste
• Fresh parsley, chopped, to garnish

Method

1. Heat the olive oil in a large saucepan or deep frying pan over a medium heat.
2. Add the chopped onion and cook for 5-7 minutes until softened and translucent.
3. Stir in the minced garlic and chopped chilli (or chilli flakes) and cook for a further minute until fragrant.
4. Add the sliced mushrooms to the pan and cook for 5-8 minutes, stirring occasionally, until they have softened and released their liquid.
5. Pour in the drained lentils, chopped tomatoes, and vegetable stock. Stir everything together well.
6. Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for 15-20 minutes, allowing the flavours to meld and the sauce to thicken slightly. Stir occasionally.
7. Season generously with salt and black pepper to taste. Serve hot, garnished with fresh chopped parsley.