Although this isn’t one of my more beautiful recipes, it’s definitely one of the most delicious. I discovered puy lentils (green lentils) just over a year ago, and this is my favourite way to serve them. It’s a protein-rich, low-carb meal with plenty of flavour!
What you’ll need:
– 300g mushrooms (any kind will do, but chestnut mushrooms are great for this recipe)
– 400g of tinned black beans (kidney beans are equally delicious)
– 60g dried puy lentils (green lentils)
– 1 veg stock cube
What to do:
- Start by rinsing the 60g of puy lentils in a sieve with plenty of cold water.
- Boil 3 cups of water and place in a large pan with 1 vegetable stock cube.
- Add the lentils and simmer on a low heat with the lid on for 30 minutes.
- Keep checking the pot and stirring every 10 minutes or so, adding small amounts of water to ensure the lentils are always covered with about 1cm of water.
- After 30 minutes, rinse your tinned black (or kidney) beans in cold water and add them to the pot. You may need to add another half cup of water at this stage.
- As soon as the beans are in, chop your mushrooms into quarters and add them to the pot for a further 10 minutes, removing the lid so any leftover water can evaporate. They’ll cook really well in the pot this way, bringing out a delicious earthy and nutty flavour.
- When the lentils, beans and mushrooms have been cooking for 40-45 minutes, and most of the water has gone, take off the heat and serve up!
This much will easily serve 2. If you’re prepping this in advance, leave the green lentils to soak in a few cups of cold water for 2-3 hours. This way they’ll cook in about 25 minutes as opposed to 45. This also tastes amazing the next day for lunch, and will keep in the fridge for 3-4 days too. So it’s great to make in advance on a Sunday night and then pick away at during weeknights when you want something delicious that just needs a few minutes in the microwave!
I hope you enjoy 🙂