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

Method:

1. Combine the olive oil, lemon juice and garlic in a large bowl.
2. Finely slice the mushrooms and add to the bowl, mix with the olive oil and lemon juice.
3. Add the finely chopped celery, chilli and spring onions.
4. Add the rinsed and drained lentils to the bowl.
5. Mix in the finely chopped parsley.
6. Season with salt and pepper, combine well.
7. Taste for seasoning, add more oil olive and lemon juice if needed.
8. 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