LENTIL AND MUSHROOM RISOTTO

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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.