This light, zesty mushroom and lentil dish is perfect for serving up as a lunchbox meal or with some grilled chicken.
- 450g chestnut mushrooms
- 375g lentils
- 4 tbsp. oil
- Juice and zest of 1 lemon
- 1 tsp. each dried thyme and oregano
- Salt and pepper
- 1 x 400g tin chopped tomatoes
- 125ml veg or chicken stock
- 70g black pitted olives
Halve the mushrooms. Whisk oil, lemon juice and zest, thyme, oregano and salt and pepper. Add mushrooms, toss to coat, cover and leave to sit for 1 hour.
Meanwhile, put lentils into a saucepan. Cover with water, cover with a lid, bring to the boil, reduce to a simmer and cook for 15-20 minutes or until tender. Drain.
Put mushrooms into a large frying pan along with the marinade and fry until golden. Add the tomatoes, cooked lentils, stock and olives. Cover and simmer for 15-20 minutes or until the mix is thickened and the mushrooms tender, then season to taste.