Ingredients

• 2 tbsp olive oil
• 1 shallot – finely chopped
• 1 garlic clove, finely chopped
• 1 tsp tomato paste
• 2 fresh ripe medium tomatoes, diced
• 8–10 black olives – chopped
• 2 cups button mushrooms, chopped
• ½ cup dry white wine
• 2 cups cooked or canned lentils, drained
• 1 handful fresh parsley, chopped
• Salt and pepper to taste
• ¼ cup toasted flaked almonds, (for garnish)

Steps

• Step 1

  In a large frying pan over medium-high heat, heat olive oil and sweat the chopped shallot until soft and translucent.

• Step 2

  Add the garlic and cook gently for 30 seconds until fragrant, taking care not to brown it.

• Step 3

  Add tomato paste and fry into the oil for about a minute to deepen its flavour.

• Step 4

  Add the diced tomatoes and chopped olives, stir well, and let them soften for 2–3 minutes.

• Step 5

  Add the chopped mushrooms and cook another 3–4 minutes until they release their juices and start to brown.

• Step 6

  Deglaze with white wine and cook for about a minute to evaporate the alcohol.

• Step 7

  Add the drained lentils, season with salt and pepper, add a drizzle of olive oil and cook gently for 5 minutes so the flavours meld.

• Step 8

  Stir in the chopped parsley just before serving. Spoon onto warm plates and scatter with toasted almonds for texture (If you have any left). Drizzle lightly with extra virgin olive oil if desired.

Little Tips

Use green or French lentils for the best texture,  they hold shape and absorb flavours beautifully.

Throw on a fried egg for an even more nutritional meal.