Garlic Mushroom & Lentil Bowl

Ingredients · per serving

• 100 g Puy lentils
• 1 leaf Bay leaf
• 2 tbsp Fresh parsley
• 250 g Mushrooms
• to taste Black pepper
• 4 cloves Garlic
• 20 g Parmesan
• 80 g Kale
• 2 tbsp Olive oil
• 1 large Egg
• 1 slice Sourdough bread
• 1 tsp Soy sauce
• 20 g Butter
• 1 tbsp White wine vinegar
• to taste Salt
• 1 tsp Fresh thyme
• 50 ml Double cream

Instructions

1. Rinse the lentils. Combine with 600ml water, a bay leaf and a crushed garlic clove in a pot. Bring to a boil, lower to simmer, cook 20-25 minutes until tender. Drain. Stir in the cream, salt and pepper.
2. Slice the mushrooms thickly. Heat 1 tbsp olive oil in a wide pan over high heat. Add the mushrooms in a single layer. Don't move for 2 minutes — let them get gold and brown.
3. Stir, add the butter, minced garlic, thyme. Cook 5-6 minutes more until deeply browned. Splash in the soy sauce (yes — adds umami without changing the flavour), toss 30 seconds.
4. Wilt the kale: strip from stems, tear into pieces. Add to the mushroom pan with a splash of water. Wilt 60 seconds. Season with salt.
5. Poach the egg: bring a pot of water to a gentle simmer. Add 1 tbsp white wine vinegar. Crack the egg into a cup, stir the water to a swirl, drop the egg in. Cook 3 minutes for runny yolk. Lift out with a slotted spoon.
6. Toast the sourdough: brush with olive oil, toast in a hot dry pan until golden each side, rub with a cut garlic clove.
7. Build the bowls: creamy lentils as base. Pile on the garlic mushrooms and wilted kale. Top with the poached egg in the centre — burst the yolk to coat. Scatter parsley and grated parmesan. Crispy sourdough on the side.

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