A meal that I find both tantalizing and delicately balanced. Gentle, cooked lentils, tossed in a lemony butter and balsamic sauce. This has become one of those recipes I simply can't get enough of. 3 tbsp unsalted butter
3 portobello mushrooms, sliced in to pieces about 1 cm thick
6 cloves of garlic, roughly chopped
2 cans of lentils, drained and rinsed 3 handfuls of baby spinach, kale or silverbeet, finely chopped
1 cup pre-roasted pieces of pumpkin 2 tbsp balsamic vinegar juice of a lemon sea salt pepper
Warm the butter in a large skillet over medium heat. Add the portobello mushrooms and garlic, and cook, while stirring for 4-5 minutes.
Add the lentils, spinach, pumpkin, balsamic vinegar, and season well with salt and pepper. Toss until well combined.
Cook for 2-3 minutes or until the dish begins to smell nutty and fragrant. Squeeze over the lemon juice then serve.