Ingredients
2 tbsp olive oil or butter
1 onion, diced
4 cloves garlic, thinly sliced
250 g button mushrooms, sliced
2 tbsp tomato paste
1 tsp harissa paste
1 cup dried green lentils, thoroughly rinsed
1 tbsp soy sauce
3 cups chicken broth or vegetable stock
34 sprigs thyme
Salt and Pepper
¼ cup finely grated parmesan cheese, to serve
Method
1
Heat oil in a large frying pan over high heat. Add the onion and cool, stirring for 1-2 minutes. Reduce heat to medium and add the garlic. Continue to cook for a further 2-3 minutes.
2
Add the sliced mushrooms to the pan. Cook, stirring for 2-3 minutes or until starting to soften. Add the tomato and harissa paste and cook, stirring for 1-2 minutes before adding the lentils. Stir to combine.
3
Add the soy sauce, broth and thyme to the pan. Season with salt and pepper. Reduce heat to low and simmer uncovered for 35-40 minutes or until the lentils have softened and most of the liquid has absorbed. Adjust the seasoning to taste.
4
Divide between bowls and top with parmesan cheese to serve.
Ingredients
Ingredients
2 tbsp olive oil or butter
1 onion, diced
4 cloves garlic, thinly sliced
250 g button mushrooms, sliced
2 tbsp tomato paste
1 tsp harissa paste
1 cup dried green lentils, thoroughly rinsed
1 tbsp soy sauce
3 cups chicken broth or vegetable stock
34 sprigs thyme
Salt and Pepper
¼ cup finely grated parmesan cheese, to serve