I’m a big fan of garlic mushrooms. I usually like to cook them slowly in lots of garlic until very soft and moist. This time I fancied making them more of a meal so I looked to my favourite store cupboard staple- lentils!

The result tasted great so I had to share the recipe! I served them up with a simple green salad and a drizzle of balsamic vinegar.

For the mushrooms (serves 2)

• 4 large portabello or field mushrooms (stalks removed and saved for stuffing)
• 5 cloves of garlic (chopped)
• olive oil
• salt and pepper

For the lentil stuffing

• 1 white onion (diced)
• mushroom stalks (finely chopped)
• 1 teaspoon cumin powder
• 1 teaspoon turmeric powder
• 1/2 teaspoon cumin seeds
• 1/2 cup red split lentils (washed)
• boiling water
• salt to taste
• green salad to serve

Method

1. In a pan on medium heat, add the onions and mushroom stalks with a little olive oil and cook until the onions are soft
2. Add the cumin powder, tumeric powder and cumin seeds and stir, cook for a minute
3. Turn the pan down and add the lentils
4. Add 250 ml of boiling water, a good pinch of salt and stir together
5. Let the lentil mixture simmer on a low heat until the lentils are cooked through (add more boiling water if the mixture begins to dry out before this point)
6. Whilst the lentil mix is simmering, on a medium heat add the mushrooms and a good glug of olive oil and a pinch of salt to a frying pan
7. Cook the mushrooms for a couple of minutes on each side to add some colour
8. The mushrooms will start to release moisture, at this point reduce the heat a little and add the garlic
9. Cover with a lid and continue to cook on low until the mushrooms are soft all the way through
10. Transfer the mushrooms to an oven pan and generously stuff each mushroom with the lentil sauce
11. Serve the mushrooms with a fresh green salad and enjoy!