Lentils are a perfect alternative to meat and very cost effective. This dish is great for brunch, lunch or supper.
Serves: 4
INGREDIENTS
4 tablespoons olive oil
500 grams tightly closed button mushrooms, thickly sliced
1 onion, thinly sliced
1 tablespoon chopped thyme
2 cloves of garlic, crushed
1 teaspoon paprika, sweet smoked or plain
1⁄2 teaspoon ground cinnamon
1 x 400 gram tin crushed Italian tomatoes
1⁄4 cup water
1 x 400 gram tin cooked brown lentils, drained
1⁄4 cup roughly chopped flat-leaf parsley
sea salt and freshly ground pepper
To serve
4 slices of grilled bread
4 poached eggs
METHOD
Heat the olive oil in a large sauté pan until hot but not smoking. Add the mushrooms and cook over a high heat for 10 minutes, stirring occasionally. Keep the heat high to ensure the mushrooms don’t release excess liquid. They will take on a lovely smoky flavor and deep golden colour. Add the onion, season well and cook for another 5 minutes. Stir in the thyme, garlic, paprika, cinnamon, tomatoes and water. Simmer for 5 minutes. Stir in the lentils and flat-leaf parsley and cook for 2 minutes.
To serve: Place the grilled bread on serving plates. Top with the mushroom mixture and a poached egg. Drizzle with a little olive oil and season.
The mushroom and lentil mixture can be made 2 days ahead – cover and refrigerate. Reheat before serving.
Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.