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Caramelised chestnut mushrooms and lentils tossed with berbere, ginger and smoked paprika, piled onto warm flatbreads with a cooling tomato-cucumber herb salad and dairy-free yoghurt.
Difficulty
easy
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Servings
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Ingredient amounts update below
Servings
1–12 servings
Estimated nutrition per serving
For 2
Make ingredients go further
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Get everything ready
Slice the mushrooms and red onion. Finely grate the garlic and ginger. Zest the lemon, then squeeze its juice. Dice the tomatoes and cucumber, and roughly chop the coriander and parsley.
Combine the tomatoes, cucumber, coriander and parsley in a bowl. Toss with 15 ml lemon juice, 1 tbsp oil and a pinch of salt. Set aside so the flavours can mingle.
Mix the drained lentils with the lemon zest, remaining lemon juice, a pinch of salt and black pepper.
Step by step
Heat 2 tbsp oil in a large frying pan over a medium-high heat. Add the red onion with a pinch of salt and cook until softened and beginning to colour.
Timer available in cooking mode · 5 min
Add the sliced mushrooms in an even layer. Cook, stirring only occasionally, until their moisture has evaporated and they are deeply golden at the edges.
Timer available in cooking mode · 8 min
Stir in the garlic, ginger, berbere and smoked paprika. Cook, stirring continuously, until fragrant; do not let the garlic catch.
Timer available in cooking mode · 1 min
Add the seasoned lentils and toss well. Cook until hot throughout and lightly coated in the spiced mushroom juices. Taste and add another pinch of salt or a squeeze of lemon if needed.
Timer available in cooking mode · 3 min
Warm the flatbreads following the packet instructions, or heat briefly in a dry frying pan. Spread each with dairy-free yoghurt, spoon over the berbere mushroom lentils and serve with the tomato-cucumber salad alongside.
Timer available in cooking mode · 2 min
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