INGREDIENTS
1/2 cup
lentils
2 cups
water
1 Tbs
olive oil
300 gs
mix of button and portobello mushrooms
2 cloves
garlic
1/4 tsp
chilli flakes
1 Tbs
lemon juice
1 Tbs
extra virgin olive oil
1 serving
sea salt and pepper
2 tbsps
flat leaf parsley
1/2 cup
rocket