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Image for Recipe - Garlic Mushroom Lentils & Fried Eggs with Parmesan & Rosemary

Garlic Mushroom Lentils & Fried Eggs with Parmesan & Rosemary

Image for Recipe - Garlic Mushroom Lentils & Fried Eggs with Parmesan & Rosemary
  • Time preparation 10 minutes
  • cook time 15 minutes
  • Serve Serves 2

If you don't have tinned green lentils you can use cooked puy lentils, cooked pearl barley, cooked spelt or cooked brown rice

Extracted from Tin Can Magic by Jessica Elliott Dennison (Hardie Grant, £16.99) Photography © Matt Russell
  • 4 tbsps rapeseed, vegetable or light olive oil
  • 3 garlic cloves, peeled and finely sliced
  • 200g mushrooms, dirt brushed off, roughly torn (ideally a mix of wild, chestnut and button)
  • 2 sprigs of rosemary, leaves only, roughly chopped
  • 1 x 390g tin of green lentils in water, drained and rinsed
  • ½ lemon, zest and juice
  • 1 tsp salt 100g spinach, washed and drained
  • 2 eggs
  • 4 tbsps finely grated Parmesan

First, heat 2 tbsps of oil in a large non-stick frying pan over a medium heat. Add the garlic and, stirring regularly, fry for 1–2 minutes until golden and fragrant.

Take care not to burn the garlic or it will become overly bitter. Transfer the garlic to a small bowl and set aside.

Next, increase the heat to high and add 1 tbsp more oil. Add the mushrooms and cook for 4 minutes, or until browning and catching at the edges. Stir in the rosemary, fry for 1–2 minutes until crisp and fragrant.

Stir in the lentils, lemon juice, salt and spinach until wilted. Add a few splashes of water if the pan contents look a bit dry.

Heat 1 tbsp of oil in another non-stick frying pan over a high heat. Crack in the eggs and fry for 1–2 minutes until crisp on the base but still with a runny yolk, or to your liking.

To assemble: divide the mushroomy-lentils between two plates. Top with a fried egg and the reserved crispy garlic. Sprinkle over the Parmesan and the zest of the remaining lemon half.

Ingredients

  • 4 tbsps rapeseed, vegetable or light olive oil
  • 3 garlic cloves, peeled and finely sliced
  • 200g mushrooms, dirt brushed off, roughly torn (ideally a mix of wild, chestnut and button)
  • 2 sprigs of rosemary, leaves only, roughly chopped
  • 1 x 390g tin of green lentils in water, drained and rinsed
  • ½ lemon, zest and juice
  • 1 tsp salt 100g spinach, washed and drained
  • 2 eggs
  • 4 tbsps finely grated Parmesan

Method

First, heat 2 tbsps of oil in a large non-stick frying pan over a medium heat. Add the garlic and, stirring regularly, fry for 1–2 minutes until golden and fragrant.

Take care not to burn the garlic or it will become overly bitter. Transfer the garlic to a small bowl and set aside.

Next, increase the heat to high and add 1 tbsp more oil. Add the mushrooms and cook for 4 minutes, or until browning and catching at the edges. Stir in the rosemary, fry for 1–2 minutes until crisp and fragrant.

Stir in the lentils, lemon juice, salt and spinach until wilted. Add a few splashes of water if the pan contents look a bit dry.

Heat 1 tbsp of oil in another non-stick frying pan over a high heat. Crack in the eggs and fry for 1–2 minutes until crisp on the base but still with a runny yolk, or to your liking.

To assemble: divide the mushroomy-lentils between two plates. Top with a fried egg and the reserved crispy garlic. Sprinkle over the Parmesan and the zest of the remaining lemon half.

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