Mushroom and Lentil Pasta
Author: 
Recipe type: Dinner
 
Ingredients
  • 1 tin tomatoes
  • 6 medium sized mushrooms, sliced thinly
  • 2 stalks kale
  • 1 tablespoon or thereabouts of porcini
  • Dash of olive oil
  • 1 tin lentils
  • 2 cups pasta (or however much you want, gluten-free if that's your thing)
  • 2 shallots or one small onion, finely chopped
  • 1 clove garlic
  • Salt and pepper to taste
Instructions
  1. Start boiling your water and cooking your pasta (when it is ready, just set it aside). Put your porcini in a mug of some boiling or really hot water and leave for about five minutes.
  2. Get out your frypan and add a dash of olive oil, and start cooking the chopped shallots/onion. A few seconds later, add the mushrooms and cook for about 1 minute. Add the garlic (either finely chopped or put through a garlic press), and then a few moments afterwards, add the broth of the porcini mushrooms (but not the mushrooms). Give the mushrooms a chop and then add them to the mix too. Once your pasta is cooked and your sauce is looking good, add your kale and wait for it to wilt a bit, before adding the drained lentils. Yum!
Notes
Serve with balsamic glaze drizzled over the top
Recipe by Robyn Birkin | Female Business Coach at https://robynbirkin.com/?p=1515