So a few weeks back I posted a photo on my instagram and my facebook page of some mushroom and lentil burritos I made for dinner. I was just making it up as I went along so the measurements are a bit of a guess. This is the recipe….
For the filling
2 c Mushrooms, chopped (I used field and brown button)
1 onion, diced
2 cloves of garlic
1 chilli, finely diced
1 tin of brown lentils
1 tbsp tamari
1 tbsp olive oil
little splash of water
Warm oil in a frying pan, add onion, garlic and chilli, soften. Add mushrooms and a stir fry for until they soften. If they start to stick to the pan add a splash of water instead of more oil. Once the mushrooms are pretty much done mix in the lentils and tamari and cook until warmed through, season with S&P. Set aside.
Guacamole, Salsa mix all in one
1 Avocado, finely diced
2 Ripe tomatoes, insides removed, finely diced
1 Spring onion, finely diced
1/4 Red Capsicum, finely diced
1/2 Red chilly, finely diced
1/2 Bunch of coriander, roughly chopped
Pop all the chopped ingredients in a bowl and mix around, smooshing the avocado slightly.
Place bowls of guacamole and the mushroom lentil mix on the table with chopped up lettuce or spinach, refried black beans and a cashew nut sour cream and let everyone assemble there own. I find this dinner great when I have last minutes guests as it’s quick and easy to prepare or for Meat Free Mondays (which might I add if your not already doing is a must! Adds a bit of variation to the week, stops the monotony of meat and three veg and is great for your health and our environment).
Let me know how you get on with this recipe!