Lentil and Mushroom Bowl with Goat Cheese

Ingredients

• 2 shallots
• 1 clove of garlic
• 4 tbsp olive oil
• 300 g yellow lentils
• 600 ml Vegetable Broth
• 150 g Mushrooms
• 150 g goat feta
• 20 g chives (1 bunch)
• Salt
• Pepper
• a squeeze of lemon juice
• ground cumin

Instructions

1. 1.

   Peel and finely dice the shallots and garlic. Heat 1 tbsp of oil in a pot and sauté both until translucent over medium heat. Add lentils and pour in broth. Simmer gently for about 8–10 minutes over low heat. Add more broth if necessary.

2. 2.

   Meanwhile, clean the mushrooms and slice them. Also slice the cheese. Wash the chives, shake them dry, and cut them into rolls.

3. 3.

   Season the lentils with salt, pepper, a squeeze of lemon juice, and a pinch of cumin. Stir in the mushrooms and cook for 2 minutes. Place the lentil mixture in 4 deep bowls, top with cheese, and sprinkle with chives. Drizzle with the remaining olive oil.