One pan Greek-style mushroom and lentils

  • Serves: 4
  • Preparation: 10 minutes
  • Cooks In: 25 minutes
  • Share:


Ingredients

3 tbsp olive oil
400 g Swiss Brown, small cup or button mushrooms
1 brown onion, finely chopped
1 tsp sweet paprika
½ tsp dried chilli flakes, optional
2 400g can diced tomatoes
400 g can brown lentils, drained, rinsed
150 g (1 cup) pitted kalamata olives
1 lemon, rind finely grated, quartered
125 g feta, crumbled
¼ cup shredded flat leaf parsley leaves
Greek yoghurt & chargrilled sourdough, to serve

Method

1

Heat a large frying pan over high heat. Add 2 tablespoons oil and mushrooms, cook, shaking pan often 3 minutes until mushrooms start to colour. Remove to a plate.

2

Reduce heat to medium, add remaining oil and the onion, cook stirring 4 minutes until soft. Add garlic, paprika and chilli flakes, cook stirring 1 minute. Return the mushrooms. Add the tomatoes and bring to the boil. Simmer gently 10 minutes. Add lentils, olives and lemon rind. Simmer 5 minutes. Squeeze over the juice from 1 lemon quarter. Season with pepper.

3

Remove from the heat, crumble over the feta, sprinkle with parsley. Serve with yoghurt, bread and remaining lemon wedges.

4

Tip for a non-vegetarian option; Cut 4 chicken thigh fillets in half crossways and brown after step 1 above. Remove to a plate. Follow step 2, returning the chicken to the pan with the mushrooms.

Ingredients

 3 tbsp olive oil
 400 g Swiss Brown, small cup or button mushrooms
 1 brown onion, finely chopped
 1 tsp sweet paprika
 ½ tsp dried chilli flakes, optional
 2 400g can diced tomatoes
 400 g can brown lentils, drained, rinsed
 150 g (1 cup) pitted kalamata olives
 1 lemon, rind finely grated, quartered
 125 g feta, crumbled
 ¼ cup shredded flat leaf parsley leaves
 Greek yoghurt & chargrilled sourdough, to serve

Directions

1

Heat a large frying pan over high heat. Add 2 tablespoons oil and mushrooms, cook, shaking pan often 3 minutes until mushrooms start to colour. Remove to a plate.

2

Reduce heat to medium, add remaining oil and the onion, cook stirring 4 minutes until soft. Add garlic, paprika and chilli flakes, cook stirring 1 minute. Return the mushrooms. Add the tomatoes and bring to the boil. Simmer gently 10 minutes. Add lentils, olives and lemon rind. Simmer 5 minutes. Squeeze over the juice from 1 lemon quarter. Season with pepper.

3

Remove from the heat, crumble over the feta, sprinkle with parsley. Serve with yoghurt, bread and remaining lemon wedges.

4

Tip for a non-vegetarian option; Cut 4 chicken thigh fillets in half crossways and brown after step 1 above. Remove to a plate. Follow step 2, returning the chicken to the pan with the mushrooms.

One pan Greek-style mushroom and lentils

Tags:

 Dinner, Quick n Easy, Vegetarian

VIEW OUR LATEST RECIPES...

Mushroom Stir FryAsianMushroom stir fry This mushroom stir fry is not just incredibly easy to make, it’s also healthy and delicious!
Mushroom OrzoDinnerMushroom Orzo Nourishing and perfect for those cooler months, say hello to your next comfort food!

© 2023 by Hort innovation

P