all lentils. Lucian locally grown, organic mushrooms and aubergines. Mark said eating this makes you think you’re eating a rich and decadent casserole, but in reality its low glycemic, high fibre, only complex carbs and just downright satisfying
Then add the lentils and stir. Add the ginger and the mushrooms. Spoon it in a bowl, decorate with Spring onion and serve with your favorite flatbread or naan bread 1 can of lentils. 1 cup of diced mushrooms
Khoresht-e gheymeh, which was the inspiration for my vegetarian gheymeh, is made with yellow lentils (split peas), small cubes of lamb (or beef) and dried limes with a hint of cinnamon and other spices
Festive Mushroom, Lentil and Nut Roulade (Vegan). For this roulade I used cremini button mushrooms, but I might also try this out with some portobello mushrooms and see how it goes, I think it will work, but I’ll try it out first before 25th December. 8 cremini mushrooms finely chopped. 1 can brown lentils, rinsed and drained (Approx 1 ¾ cups worth). Add 2 tbsp water to a large sauté pan on medium heat and cook the onion, mushrooms and garlic for 3 minutes then add in the tomato paste, leeks, yellow pepper, carrot, madras powder and basil and stir to combine, add in the lentils and ½ cup of water and mix together. Spoon the mushroom and lentil mixture onto the pastry, compact it down with your fingers, so you have a nice long strip of the filling, I started the mixture at the edge closest to me and I left a 2 inch space at the opposite end of the pastry so I could roll it properly. 8 cremini mushrooms finely chopped. 1 can brown lentils, rinsed and drained (Approx 1 ¾ cups worth)
stuffed mushrooms with lentils, bacon, parsley pesto and StiltonI think I must have inherited my late Scottish mother's somewhat parsimonious approach to food waste - a little part of me dies every time I open the kitchen compost canister to throw away anything other than vegetable peelings, tea bags or burnt toast
Position the chicken legs on top of the rice and then drizzle with the honey & soy sauce. The soy sauce really brings out the best in both the chicken and mushrooms – you end up with a herby, very flavourful 'risotto'