Ingrédients
- 1 pack Merchant Gourmet Puy Lentils
- 1 large leek, sliced
- 1 can coconut milk
- 3 garlic cloves, minced
- 1 tbsp curry paste, I used massaman
- 1 tsp turmeric
- 1 tsp curry powder
- 1 tbsp peanut butter
- 1 tsp soy sauce
- 100g mixed mushrooms
- 1 tbsp butter
- 1 tsp red miso paste
- crispy onions
- greek yoghurt
- red chillies
Top with:
Méthode
-
Add 2 tbsp olive oil to a pan and sweat the leeks on a medium heat for 8 minutes. Once soft, add the garlic and cook for another 4 minutes.
To the pan, add the curry paste, turmeric and curry powder. Cook for an additional 2-3 minutes. - Next add in the peanut butter and soy sauce, followed by a can of coconut milk and the puy lentils.
- While that simmers, melt the butter in a separate pan and stir fry the mushrooms on a medium heat. Once they start to colour, add the miso paste and cook for an extra couple of minutes, add a splash of water if needed.
- Plate up the lentils and top with the mushrooms, some crispy onions, greek yogurt and red chillies.
