MC - Garlic mushroom, lentils & sweet potato

Name: MC - Garlic mushroom, lentils & sweet potato
Cuisine: European
Ingredients: 240g lentils in water (drained) (use half); 120g chestnut mushrooms; 2 garlic clove; 1 red onion; 300g sweet potato; 2 tsp tahini; 1 tsp dried basil; 40g creamed coconut; 40g kale; 150ml boiling water; Olive oil; Salt; Pepper

7 steps

This coconut & garlic mushroom ragu is packed with chestnut mushrooms, kale and lentils alongside sweet potato noodles. Cook time: 30 mins Allergens: Sesame, Sulphites Cuisine: European Key ingredient: Lentils Calories: 444.12 Protein: 11.16g Carbs: 44.86g Fat: 24.25g

Updated at: Thu, 17 Aug 2023 14:19:09 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories505.6 kcal (25%)

Total Fat30.2 g (43%)

Carbs48 g (18%)

Sugars9.8 g (11%)

Protein12.9 g (26%)

Sodium731.4 mg (37%)

Fiber13 g (46%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

240glentils in water

drained, use half

120gchestnut mushrooms

2 tsptahini

40gcreamed coconut

40gkale

150mlwater

Instructions

Step 1

Finely chop the garlic and thinly slice the red onion and mushrooms. Roughly chop the kale.

Step 2

Boil a kettle. Dissolve the creamed coconut in a jug with 150ml boiling water.

Step 3

To make the sweet potato noodles; peel the sweet potato and using a peeler slice into long thin strips (or use a julienne peeler or spiralizer).

Step 4

Heat a medium-sized pan with 1/2 tbsp oil on a medium heat and fry the garlic and onion for 5 mins. Season with sea salt and black pepper. Then add the mushrooms and cook for 3 mins until softened.

Step 5

Drain and rinse the lentils, add to the pan and cook for 2 mins. Lower the heat and add the creamed coconut, dried basil and kale and cook for 10 mins until the sauce has reduced. Then stir in the tahini.

Step 6

Meanwhile, heat a frying pan with 1/2 tbsp oil on a medium heat and cook the sweet potato noodles for 8-10 mins until softened and turning golden.

Step 7

Serve the sweet potato noodles on two warm plates and spoon over the creamy garlic mushroom and lentil ragu.