Balsamic Mushrooms & Tomatoey Lentil Avo Smash

Name: Balsamic Mushrooms & Tomatoey Lentil Avo Smash
Total time: PT30minutes
Yield: 2
Ingredients: 2 large field mushrooms; 1 tbsp balsamic glaze; 1 pouch Merchant Gourmet Tomatoey French Puy & Green Lentils; 100g tomato passata; 1 avocado; 2–4 slices thick sourdough bread; Salt and black pepper; Handful fresh salad leaves; Tahini, to drizzle; Sesame seeds, to serve; Chilli flakes, to serve; Fresh tomatoes, to serve

A delicious plant-based twist on a brunch favourite. Creamy smashed avocado, rich Tomatoey French Lentils and juicy balsamic-glazed mushrooms are layered onto toasted sourdough for a satisfying meal that works just as well for lunch or dinner.

Written by Nourishing Amy

30 minutes Serves 2 Beginner

Ingredients

2 large field mushrooms
1 tbsp balsamic glaze
1 pouch Merchant Gourmet Tomatoey French Puy & Green Lentils
100g tomato passata
1 avocado
2–4 slices thick sourdough bread
Salt and black pepper
Handful fresh salad leaves
Tahini, to drizzle
Sesame seeds, to serve
Chilli flakes, to serve
Fresh tomatoes, to serve

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Tomatoey French Lentils

250G

Preheat the grill to high.
Rub the mushrooms with the balsamic glaze and grill for 10–15 minutes, turning halfway, until tender and juicy.
Meanwhile, add the Merchant Gourmet Tomatoey French Puy & Green Lentils and tomato passata to a saucepan and warm through gently.
Mash the avocado with a fork and season with salt and black pepper.
Toast the sourdough until golden.
Spread the smashed avocado over the toast, then spoon over the warm lentils.
Top with the balsamic mushrooms.
Finish with salad leaves, a drizzle of tahini, sesame seeds, chilli flakes and fresh tomatoes before serving.

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