Creamy lentils, mushroom & mushroom

Great

% Daily Values based on a 2,000 calorie diet

Step 1

1. Place a large saucepan over a medium heat and add a drizzle of olive oil. Once warm, add the onion, garlic, carrots, celery and a good sprinkling of salt. Stir and cook for 5-10 minutes, until they have softened. 2. Add the cherry tomatoes to the pan, along with the apple cider vinegar then stir the lentils into the pan and let them cook for 1 minute or so. Dissolve the stock cube in the boiling water then pour into the pan and stir everything together. 3. Let the lentils cook over a low heat for about 25-35 minutes, until they're soft and ready to eat. Keep an eye on them in case they dry out and top up with water if necessary. 4. Place a large frying pan over a medium-high heat and add a good drizzle of olive oil, the thyme and a pinch of salt. Add the mushrooms and cook for 5-10 minutes, until tender. Once they're cooked, stir in 2 tablespoons of the mustard and 2 tablespoons of the yoghurt. 5. Add the spinach to the pan of lentils, stir and leave it to wilt, then stir in the remaining yoghurt and mustard. 6. To serve, spoon the lentils into each serving bowl, top with the mushrooms and a sprinkling of parsley and lots of pepper. I like to add a crusty piece of sourdough toast on the side.