Alright, veggie enthusiasts and curious carnivores! Tonight, we're ditching the meat and diving headfirst into a flavour explosion: Lentil, mushroom, and carrot goodness! Trust me, even your burger-loving Uncle Barry will be sneaking seconds. This isn't a bland lentil soup, folks. We're talking robusty, earthy falavours, a satisfying texture and a riot of vibrant colours. This recipe uses jarred lentils so there isn't any stock or simmering involved. A satisfying meal in less than 20 minutes.
So, what's the magic? Lentils, those unassuming little legumes, are the protein powerhouse. They soak up all the deliciousness like tiny sponges. Then we've got the mushrooms – I'm partial to cremini for their umami depth, but feel free to experiment! And carrots? They bring a touch of sweetness and a healthy dose of vitamin A (so you can see better while sneaking that second helping!).
The beauty of this recipe is its versatility. Toss in some spinach for extra greens, a dollop of yogurt for creaminess, or a sprinkle of chili flakes for a fiery kick. It's your kitchen, your rules!
Forget complicated takeout menus. This dish is simple, satisfying, and surprisingly elegant. Plus, it'll leave you feeling virtuous without sacrificing taste. What are you waiting for? Go forth and conquer the lentil! You won't regret it.
Prep Time: 10 minutes
Cook Time: 15 minutes
Serves: 2
Ingredients:
2 tbsp oil
1 medium sized onion
2 cloves garlic
2 carrots, peeled and chopped
250g mushrooms (I used Portobello mushrooms)
400g jarred lentils
3/4 tbsp dried thyme
1 tsp salt
Instructions:
1. Heat a pot over medium/high heat. Add the oil and then saute the onion, garlic and carrot all at the same time. Saute until the onion has become translucent and the carrots have softened . During that time you can prepare the mushrooms.
2. Wipe mushrooms clean, trim the bottoms and chop or slice them.
3. Add the mushrooms to the softened vegetables. Stir until mushrooms have softened and become golden in colour, usually about 8 minutes.
4. Add the lentils and the thyme and then season with the teaspoon of salt.
5. Keep stirring until lentils have warmed through. Add a few sprigs of dried thyme stems for decoration if desired. Serve and enjoy.
