Puy Lentils with Mushrooms and Spinach
Puy lentils are supposedly the finest lentils. In combination with mushrooms, spinach and a touch of Parmesan sauce, they delight every pallet.
Preparation time: 8 minutes || Cooking time: 12 minutes
- Olive oil: 2 tablespoons
- Onion: 1
- Garlic: 2 cloves
- Mushrooms: 250gm
- Puy lentils: (cooked) 250gm
- Spinach: 200gm
- Double cream: 100ml
- Parmesan cheese: 25gm
- Lemon juice: from 1 lemon
- Salt and pepper to taste
First, chop the onion, crush the garlic cloves, slice the mushrooms and grate the Parmesan cheese.
Place a frying pan over medium heat, add the oil and saute the onion for approximately 5 minutes, until it gets soft. Add the mushrooms and fry for a further 4 minutes, until golden brown; add the garlic and cook for a further minute.
Increase the heat, add the lentils and spinach and cook for 2 minutes, stirring regularly. Once done, remove from heat, add the cream, Parmesan and lemon juice and stir until the cheese has melted.
Add salt and pepper to taste and serve.