Girolles with Puy Lentils and Green Sauce
Drogo
1-2
10 minutes
30 minutes
This vibrant Girolles with Puy Lentils recipe is a celebration of seasonal ingredients, combining earthy girolle mushrooms with nutty, tender Puy lentils for a simple yet elegant vegetarian dish. If you're looking for a flavour-packed Puy lentil and mushroom recipe, this combination is a natural pairing, with the mushrooms' delicate woodland notes perfectly complementing the firm texture and rich taste of the lentils.
Often considered one of the finest French green lentils, Puy lentils are cooked in stock to create a deeply savoury base that enhances this wholesome dish. A fresh herb green sauce recipe adds brightness and acidity, balancing the richness of the mushrooms and transforming it into a delicious warm lentil salad recipe or light main course. Whether you're searching for a girolles recipe, a healthy Puy lentil recipe, or a satisfying mushroom and lentil salad, this dish showcases how beautifully girolles and lentils work together.
Ingredients
50g puy lentils
200ml chicken stock (or use vegetable to keep this vegetarian)
250g girolles, cut in half if large
- Handful parsley leaves, picked
- 2 cloves garlic, peeled
1 lemon zest and 2 tablespoons juice
5 tablespoons olive oil
- 1/2 green chilli
2 anchovy fillets
Directions
Step 1, Bring a pan of stock or water to the boil and cook the lentils in it for 25 minutes, or until just tender. They should still have a little bite.
Step 2, Place the garlic, parsley, green chilli, anchovy fillet, lemon juice and olive oil in a blender with some salt and pepper and whizz to a paste. Set aside.
Step 3, Heat some olive oil in a frying pan or skillet and add the mushrooms. Cook without stirring until they have some colour, then gently stir and continue frying. Add the lentils to the pan and stir to combine. Season with salt and pepper.
Step 4, Serve with the green sauce on top.
Ingredients you'll need
