PORTOBELLO MUSHROOM AND LENTILE SAUCE, MILLET GROATS WITH PEAS, AND BROCCOLI

Preparation time: 40+ min

Difficulty: medium


Serves 2


Ingredients:

  • 1/2 cup brown lentils

  • 1 leek

  • 250 g portobello mushrooms

  • few bay leaves

  • 1 tbs tomato paste

  • few sprigs of thyme

  • few pinches of savory

  • 200 ml oat cream

  • salt and pepper

  • water as needed



Cook the lentils you soaked overnight. Water fry chopped leek, add mushrooms, bay leaves, and fry until golden brown. Add tomato paste and spices and fry until you get a nice fragrance. Add cream, lentils, and cook for about half an hour. Blend a ladle of sauce until smooth, add water if needed, season, and serve.


For millet gruel

Ingredients:

  • 1/2 cup millet gruel

  • 1/2 cup young peas

  • 1 carrot

  • few pinches of marjoram

  • tamari


Cook the millet al dente and let it cool. Quickly blanch young peas, let it cook, and grate the carrot. Add all ingredients to a bowl, season to taste, and stir gently. Serve with the sauce. We also served blanched broccoli and garnished the dish with fresh pea blossoms.


Use your imagination and tailor the recipe to your taste. Enjoy creativity and Bon Appetit.



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