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It’s been a long time since I cooked lentils so I decided I might do it today.
Lentils are high in protein, fibre. It has lots of vitamins and minerals. Potassium, zinc, magnesium, iron - you name it!
Today we are making a very light and easy dish.
Mushrooms are a great addition to lentils as well as beans and rosemary.
Amazing mix of flavours creates a great dish that can be a perfect pair to any protein of your choice or just as it is.
Colourful, pretty, healthy and very tasty.
Ready? Let’s start cooking! We will need: 6 tablespoons of lentils Handful of green beans Handful of fresh spinach 4-5 medium portobello or other mushroom 1 garlic clove 1 shallot Rosemary to taste Salt to taste Olive oil
You can take any lentils but I recommend the green ones.
Boil your lentils and drain.
Fresh spinach can be substituted for frozen, you can use red or white onions instead of shallots too.
Add oil to the pan and sauté 1 garlic clove, then add shallot.
Add beans, mushrooms then rosemary. I like to steam it with 1 tablespoon spoon of water with vegetables then remove it. Just don’t like rosemary bits in my dish. If you have store bought rosemary, feel free to add it by sprinkling on top.
Add lentils, spinach. Mix well. Serve!
Serve with eggs, chicken or tofu.
It’s soooo good! Enjoy! |
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