One pan Greek-style mushroom and lentils

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

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.

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.

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

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.

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One pan Greek-style mushroom and lentils