Recipe: For 2 persons
1 can of brown lentils, rinsed, drained & excess water shaken off
1/3 can of chickpeas, rinsed, drained & excess water shaken off
5 big brown mushrooms, cleaned & cut into thicker pieces
mild smoked paprika: 2 teaspoons, divided into 1 teaspoon + 1 teaspoon!
Maldon sea salt
2 fat witloofs ( chicories ), cleaned, hard core cut out, cut into larger smaller wedges, see picture above!
a squeeze of fresh lemon juice
1 fat clove of garlic, peeled & finely cut up
1 medium shalot, peeled & finely cut up
1. Take a large non-stick pan & heat up on medium-high. When hot, add 1 tablespoon of home-made rosemary oil to the pan. Swirl around. Now, add shalot & garlic pieces & fry for about 2 to 3 minutes. Then, add chopped mushrooms & fry it all for a few minutes. Stir often. Add about 5 grins of finely milled black pepper, some sea salt & 1 teaspoon of mild smoked paprika too. Fry for about 2 minutes. Stir everything round in the pan. Now, turn mushrooms over & add chopped up witloof. Pour more rosemary oil to the pan, if you need to. Add another 1 teaspoon of mild smoked paprika. Now, add 1/3 can of chickpeas & the leaked out brown lentils. Stir everything round into the pan & fry until it is to your liking & the witloof has been cooked through. Check the seasoning, one last time & just before serving, add a squeeze or two of fresh lemon juice. Serve straight away with a loved one! This is one filling lunch, not to mention: healthy! 😉 xxx
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