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Lentil & Mushroom Shakshuka

serves
Serves 2
time
25 mins
level
Beginner

A plant-based twist on the much-loved brunch classic, made easier with our Tomatoey French Lentils. 

Recipe by @nourishingamy. 

Lentil & Mushroom Shakshuka

serves
Serves 2
time
25 mins
level
Beginner

A plant-based twist on the much-loved brunch classic, made easier with our Tomatoey French Lentils. 

Recipe by @nourishingamy. 

Ingrédients

  • 1 tbsp olive oil
  • 1 red onion, small dice
  • 3 garlic cloves, crushed
  • 250g mushrooms, chopped small
  • ¼ tsp chilli flakes
  • 200g fresh cherry tomatoes, halved
  • 300g tomato passata
  • 1 x 250g pouch of Tomatoey French Puy & Green Lentils
  • Salt and pepper
  • For the tahini dressing:

  • 2 tbsp tahini
  • 1 tbsp tamari soy sauce
  • 1 tbsp lemon juice

Méthode

  1. Heat the olive oil in a large frying pan and add the onion and garlic. Fry for 5 minutes until turning soft and then add the mushrooms. Fry for another 5 minutes to soften and allow the mushrooms to release their juices.
  2. Add in the chilli flakes with a pinch of salt and pepper and fry for 1 minute.
  3. Pour in the fresh tomatoes, tomato passata, Tomatoey French Puy Lentils and stir well. Bring to the boil, reduce the heat to a medium-high simmer, place a lid on top and cook for 10 minutes.
  4. While the shakshuka cooks, make the tahini dressing by stirring together all the ingredients with 1-2 tbsp of water until smooth.
  5. Serve the shakshuka topped with the yoghurt, avocado slices, dukkah or chopped nuts, fresh herbs and drizzle over the tahini.
  6. Serve with toasted sourdough.

Good to know!

Best enjoyed straight away or allow the shakshuka to cool down and store in a sealed container for 2-3 days in the fridge or in the freezer for up to 1 month.

6 comments

  • A printable version would be good. Then it could be inserted into my copy of
    The Simple Plant- Based Cookbook

    Anne Francis
1 2

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