Lentils with Mushrooms, Kale and an Egg

I heard the most brilliant phrase yesterday: “perking from home.” It certainly is true that on those days where I don’t have to go into the office, I have the time to make something a little more elaborate for breakfast. Today it was Cannelle et Vanille‘s delicious lentils with mushrooms, kale and an egg. I’ve only ever had it for supper before, but quite fancied it for breakfast as a way to use the chestnut mushrooms from my Farmdrop box.

Lentils with Mushrooms, Kale and an Egg

Olive oil
½ red onion, finely chopped
250g chestnut mushrooms, sliced
1 tsp sea salt
2 cloves garlic
150ml double cream
400g tin cooked puy lentils
Handful shredded kale leaves
1 tbsp chopped parsley
2 eggs

Heat a little oil in a large frying pan over a medium heat and cook the red onion for a few minutes until translucent.  Add the mushrooms to the pan, along with a teaspoon of sea salt.  Cook over a medium heat for a good ten minutes until caramelised. Finely grate the garlic into the pan and cook for an additional couple of minutes.

Pour in the double cream and a splash of water and cook for a couple of minutes before adding the lentils and  kale. Season and cook for a few more minutes until the kale has wilted. Remove from the heat and stir in some parsley. Spoon some of the mixture into bowls  and top with fried eggs.

Adapted from a recipe by Cannelle et Vanille. Serves two.

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