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.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
RecipeBaked Potatoes with Smoky Spanish Beans with Poached Eggs
Article by Claire Aldous
RecipePotato, Bean and Pancetta Salad with Poached Eggs and Pesto Dressing
Article by Claire Aldous
RecipeCarrot, Parsnip and Cumin Rosti with Poached Eggs and Black Pepper Labne
Article by Kelly Gibney
RecipeTurkish Eggs on Roasted Pumpkin, Chorizo and Lentils
Article by Claire Aldous
latest issue:
Issue #120
As the days become shorter, and the nights cooler, the latest issue is perfectly timed to deliver delicious autumn dishes. From recipes using fresh seasonal produce such as feijoas and apples, to spectacular soothing soups and super-quick after-work meals in our Food Fast section, we’ve got you covered. With Easter on the horizon, we feature recipes that will see you through breakfast, lunch and dinner over a leisurely weekend holiday, and whip up chocolatey baking treats sure to please. We round up delicious dinners for two and showcase a hot new Korean cookbook before heading south to Dunedin to check out all that’s new in food and dining.The latest issue of dish is on sale NOW at all good bookstores and supermarkets – don’t miss it!