Vegetable Bowl with Feelgood Lentils and Rice

Ingredients

• 5 mushrooms
• 1 sprig thyme
• 1 tbsp Olive Oil
• 0.5 tsp whole cane sugar
• 1 tbsp balsamic vinegar
• iodized salt (with fluoride)
• Pepper
• 0.5 red bell pepper
• 1 handful baby spinach
• 2 stalks parsley (or chives)
• 2 tbsp soy yogurt alternative (40 g)
• a splash lemon juice
• 2 dried dates (pitted)
• 1 pack Feelgood lentils with rice & vegetables
• 1 tbsp pumpkin seeds (15 g)

Instructions

1. 1.

   Clean and quarter the mushrooms. Wash the thyme, shake dry and pluck the leaves. Heat oil in a pan and sauté the mushrooms over medium heat for 3 minutes. Sprinkle sugar and cook for another minute, then deglaze with vinegar. Season the mushrooms with thyme, salt, and pepper, remove from the pan and set aside.

2. 2.

   Meanwhile, clean, seed, wash and dice the bell pepper. Wash and dry the spinach. Wash and dry the parsley, then chop it. Mix soy yogurt with lemon juice, salt, pepper, and parsley. Chop the dates into small pieces.

3. 3.

   Gently press the Feelgood lentils pack to release its contents, tear open the pack, add the contents to the pan, and warm with 2 tbsp water over low heat for 2 minutes.

4. 4.

   Place the warmed lentil mixture in a bowl, top with diced bell pepper, sautéed mushrooms, and spinach. Serve with a side of soy yogurt dip, sprinkled with pumpkin seeds and dates.