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BUTTERED BALSAMIC LENTILS WITH PORTOBELLO MUSHROOMS

Eleanor Ozich DINNER VEGETARIAN VIVA COLUMN


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.

Serves 4 as a side, or 2 as a main.


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