One pan greek-style mushroom & lentils

A beautiful Greek inspired dish that is cooked in only one pan. For a non vegetarian version it is lovely to add some chicken.

Preparation: 25 minutes

Serves: 4

INGREDIENTS

• 3 tbsp olive oil

• 400g Swiss Brown, small cup or button mushrooms

• 1 brown onion, finely chopped

• 1 tsp sweet paprika

• 1/2 tsp dried chilli flakes, optional

• 2 x 400g can diced tomatoes

• 400 g can brown lentils, drained, rinsed

• 150 g pitted kalamata olives

• 1 lemon, rind finely grated, quartered

• 125 g feta, crumbled

• 1/4 cup shredded flat leaf parsley leaves

• Greek yoghurt & chargrilled sourdough, to serve

method

Heat a large frying pan over high heat. Add 2 tbsp oil and mushrooms, cook, shaking pan often 3 minutes until mushrooms start to colour. Remove to a plate.

Reduce heat to medium, add remaining oil and the onion, cook stirring 4 minutes until soft. Add garlic, paprika and chilli flakes, cook stirring 1 minute. Return the mushrooms. Add the tomatoes and bring to the boil. Simmer gently 10 minutes. Add lentils, olives and lemon rind. Simmer 5 minutes. Squeeze over the juice from 1 lemon quarter. Season with pepper.

Remove from the heat, crumble over the feta, sprinkle with parsley. Serve with yoghurt, bread and remaining lemon wedges.

Tip for a non-vegetarian option; Cut 4 chicken thigh fillets in half crossways and brown after step 1 above. Remove to a plate. Follow step 2, returning the chicken to the pan with the mushrooms.

Recipe Courtesy of: Australian Mushrooms