LENTIL AND MUSHROOM RISOTTO
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Ingredients
1 servings
1 teaspoonextra virgin olive oil
0.25 stalkcelery
sliced thinly
1shallot
sliced
1 handfulmushrooms
sliced
1clove garlic
crushed
4 sprigsfresh sage
stalks removed, leaves chopped
400gbijoux
Tin, or puy lentils, drained and rinsed
3cherry tomatoes
quartered
0.5 handfulfresh spinach
1 tablespoontzatziki
ground black pepper
to taste
Instructions
Step 1
In a non-stick pan gently heat the oil and add your celery, shallot, mushrooms, garlic and sage then cook for around 3 – 5 minutes on a medium heat or until they are just starting to soften.
Step 2
Now add in your lentils and tomatoes and cook until warmed through.
Step 3
Add the spinach and cook until wilted to your desired texture, I like mine only slightly wilted.
Step 4
Season with ground black pepper and garnish with delicious homemade tzatziki and serve.
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