Lentil and Vegetable Skillet with Mushrooms

Ingredients

• 100 g small black lentils (Beluga) or other lentils
• Salt
• 3 tbsp sunflower seeds
• 2 carrots
• 1 stalk of leek
• 250 g Mushrooms
• 2 tbsp Vegetable oil
• 1 tart apple
• pepper (ground)
• curry powder
• 0.5 tsp lemon zest
• parsley (for garnish)

Instructions

1. 1.

   Boil the lentils with 300 ml water and simmer covered over low heat for 40 minutes, adding more liquid if needed; then season with salt and set aside. Roast the sunflower seeds in a pan without oil, let cool, and roughly chop.

2. 2.

   Peel the carrots and cut into sticks; halve the leek lengthwise, wash, trim, and slice crosswise into half‑rings. Clean the mushrooms and slice thinly. Heat a large non‑stick skillet, add the oil, and sauté the carrots. After 2 minutes add the mushrooms and leek, stirring to cook evenly.

3. 3.

   Wash the apple, quarter it, remove the core, slice thinly across, and add to the pan. Stir in the lentils without cooking liquid, sea salt, pepper, curry, lemon zest, and 2–3 tbsp water; cover and steam for 3 minutes. Taste and adjust seasoning, then sprinkle with sunflower seeds and garnish with parsley leaves before serving.