Lentils with Marinated Mushrooms

Lentils with Marinated Mushrooms


Be the first to make this!

Lentils, mushrooms, and tomatoes are flavoured with herbs and lemon zest in this great savory side dish.

Elaine Russell

Serves: 8 

  • 4 tablespoons olive oil
  • finely grated zest and juice of 1 lemon
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • good pinch of freshly ground black pepper
  • 500g brown mushrooms, halved
  • 2 cups (380g) brown or green lentils
  • 1 can chopped tomatoes, about 400g
  • 125ml salt-reduced vegetable stock
  • 1 cup (150g) black olives, pitted and sliced

Preparation:1hour20min  ›  Cook:30min  ›  Ready in:1hour50min 

  1. To make the marinade, combine the oil, lemon zest and juice, thyme, oregano and pepper in a large bowl.
  2. Add the mushrooms to the marinade and toss to coat well. Leave to marinate at room temperature for about 1 hour.
  3. Meanwhile, rinse the lentils in a sieve under cold running water. Tip into a saucepan and cover with plenty of water. Bring to the boil, then partly cover the pan and simmer for 15–20 minutes or until the lentils are almost tender. Drain well.
  4. Heat a large non-stick frying pan over moderate heat. Add the mushrooms with the marinade and sauté, stirring constantly, until softened and browned.
  5. Add the lentils, tomatoes with their juices, stock and olives. Stir to mix. Bring to the boil, then simmer, partly covered, for 10–15 minutes or until the lentils and mushrooms are very tender. Serve hot or warm.

Recently Viewed

Reviews (0)

Write a review

Click on stars to rate