Mediterranean Lentils recipe

Ingredients:

• 450g chestnut mushrooms
• 375g dried lentils
• 1 x 400g tin chopped tomatoes
• 125ml vegetable or chicken stock
• 75g pitted black olives, thinly sliced
• 4 tbsp. extra-virgin olive oil
• Juice and zest of one lemon
• 1 tsp. dried thyme and oregano
• Salt and pepper

Method of Preparation:

1. Halve the mushrooms. In a bowl, combine oil, lemon juice, zest, thyme, oregano, salt and pepper. Add the mushrooms and toss to coat, then set to one side for an hour.

2. Rinse the lentils and put into a saucepan with some salt and plenty of water. Bring to the boil, reduce to a simmer and cook for 15-20 minutes until tender. Drain.

3. Heat a large frying pan. Add the mushrooms and their marinade. Fry over a medium heat, until the mushrooms and golden brown and have released all their juices.

4. Add the cooked lentils, tomatoes, stock, olives and salt and pepper to taste. Stir and then simmer for about 10 minutes until the sauce thickens and the mushrooms are tender.

Add some thinly sliced chargrilled peppers, or some carrots or peas - whatever you fancy. Recipe serves 8.

Author: Laura Young.

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