Serves: 4
Prep & Cooking: 30 – 45 minutes
Ingredients:
- 1 large onion or ½ a leek
- 1 carrot
- 200g celeriac or 2-3 stalks celery
- 200-250g mushrooms
- 100-150g fresh spinach
- handful of parsley
From the cupboard:
- 200g green lentils
- 2 teaspoons paprika
- 1 teaspoon garam masala
- 1 teaspoon dried thyme
- garlic granules
- soy sauce
- salt to taste
Method:
- Cooking the lentils: chop the onion, grate the carrot and celeriac. Stir-fry for about 5 mins. Add the lentils and keep stirring for another 5 mins. Sprinkle in the paprika and garam masala.
- Add boiling water to the lentil mixture (1 part lentils to 5 parts water). Cook until the water disappears.
- Cooking the mushrooms: chop the mushrooms and sauté in a frying pan with paprika, thyme, garlic granules and soy sauce. Once they have cooled down a bit, mix with fresh spinach.
You can either serve the mushrooms and spinach on a bed of curried lentils or side-by-side on the plate. Sprinkle with parsley.
Recipe and image by Pavlina.