Sometimes all you need to produce culinary magic is a couple of tins of lentils, a few basic ingredients…and 24 hours.
This recipe is store-cupboard alchemy at its best and is a great healthy alternative to the usual starch-demons that plague us all, like mash potatoes or rice. Infinitely adaptable, these lentils go well with just about anything; from grilled meats, to a stand-alone salad – this is healthy eating at its most appealing.
These lentils go particularly well with a piquant counterpoint, such as a Roasted Red Pepper and Tabasco Sauce, perhaps dotted with some Crema di Balsamico.
If you plan to serve it as a salad, top with some sliced avocado and perhaps some pomegranate seeds.
Most recently, I partnered these lentils some grilled Toulouse sausage from Rudi’s and it was simply delectable!
Mushroom and Lemony Lentils:
2 tins lentils, rinsed well and drained
250g mushrooms, thinly sliced
2 garlic cloves, crushed
3 tbsp. extra virgin olive oil
Juice of half a lemon
A stick of celery, very finely diced
2 spring onions, very finely chopped
A large sprig of Italian flat-leafed parsley, finely chopped
1 mild red chilli, seeded and finely chopped
- Combine the olive oil, lemon juice and garlic in a large bowl.
- Finely slice the mushrooms and add to the bowl, mix with the olive oil and lemon juice.
- Add the finely chopped celery, chilli and spring onions.
- Add the rinsed and drained lentils to the bowl.
- Mix in the finely chopped parsley.
- Season with salt and pepper, combine well.
- Taste for seasoning, add more oil olive and lemon juice if needed.
- Cover and leave in the refrigerator for a few hours (preferably overnight) to allow the flavours to mingle.
Note: These lentils are best served at room temperature, so remove from the refrigerator at least an hour before serving