Creamy Lentils with Mushrooms

Bring 2 cups of salted water to the boil, add lentils and bay leaf and simmer gently with the lid on for 15-20 minutes, or until cooked. Drain and set aside.

Heat oil in a medium-sized saucepan and cook onion and rosemary over medium-high heat for a couple of minutes to soften. Add mushrooms and cook for a few minutes, then add garlic and kale and cook for a couple more minutes.

Stir through stock, adjust seasoning then set aside half of the mixture. Pulse the remaining mixture with a stick blender to a chunky consistency and then return the other half of the mushroom mixture along with the cooked lentils to the saucepan. Bring to a simmer, stir through parmesan and parsley to serve.

(Note: you may need to add a little more stock if too dry.)

Energy 1734.19 kJ

Calories 414.20 cal

Protein 25.86g

Fibre 12.45g

Fat 17.87g

Sat. Fat 5.35g

Carbs 30.71g

Sugar