3 dl Beluga lentils (the black lentils I’m a big fan of, but Puy lentils can also be used)
15 grams of butter.
½ dl olive oil.
500 grams of mushrooms In mundage pieces (Mushroom, Porto Bello, Oysters, etc. All mushrooms can be used).
2 carrots in the tern.
1 clove of garlic.
2 dl white wine.
1 large bunch of parsley.
1 small handful of cashew nuts or almonds.
Salt and pepper for the taste of the dish
What to do
Rinse the lentils and allow them to boil gently in plenty of water. Cooking time is approx. 30 minutes
Meanwhile, the mushrooms are cut into quarters.
Onions, garlic, and carrots are cut into small pieces, the skins are torn off the lemon and afterward the juice is squeezed.
Put the oil into a large wide sauté pan or pan. And put the mushrooms gently in the hot oil when the mushrooms start to color, add Ras El Hanout, garlic, shellfish and carrots. Just simmer and add the boiled lentils together with lemon peel and white wine and let it boil carefully.
Finally, season with lemon juice, salt and pepper and then turn the butter in. The dish is “reversed” with coarsely chopped parsley just before serving.
Serve it in a bowl, deep plate or similar. And soda roasted cashew nuts / almonds just before serving. The dish can also be made with meat, try it for example with coarse tern of dry salted bacon.