Lentils are a perfect alternative to meat and very cost effective. This dish is great for brunch, lunch or supper.
Serves: 4
INGREDIENTS
4 tablespoons olive oil
500 grams tightly closed button mushrooms, thickly sliced
1 onion, thinly sliced
1 tablespoon chopped thyme
2 cloves of garlic, crushed
1 teaspoon paprika, sweet smoked or plain
1⁄2 teaspoon ground cinnamon
1 x 400 gram tin crushed Italian tomatoes
1⁄4 cup water
1 x 400 gram tin cooked brown lentils, drained
1⁄4 cup roughly chopped flat-leaf parsley
sea salt and freshly ground pepper
To serve
4 slices of grilled bread
4 poached eggs
METHOD
Heat the olive oil in a large sauté pan until hot but not smoking. Add the mushrooms and cook over a high heat for 10 minutes, stirring occasionally. Keep the heat high to ensure the mushrooms don’t release excess liquid. They will take on a lovely smoky flavor and deep golden colour. Add the onion, season well and cook for another 5 minutes. Stir in the thyme, garlic, paprika, cinnamon, tomatoes and water. Simmer for 5 minutes. Stir in the lentils and flat-leaf parsley and cook for 2 minutes.
To serve: Place the grilled bread on serving plates. Top with the mushroom mixture and a poached egg. Drizzle with a little olive oil and season.
The mushroom and lentil mixture can be made 2 days ahead – cover and refrigerate. Reheat before serving.
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.