Girolles with Puy Lentils and Green Sauce
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Feeds 1 - 2 people 
Prep time 10m
Cook time 30m
Description
The woodsy flavour of mushrooms and the earthiness of lentils means the two ingredients were made for each other. We have used puy lentils, which are prized for their firm texture, and cooking them in stock enhances their flavour. A green sauce brings acidity and brightness to this dish.
- 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
- 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.
- 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.
- 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.
- Serve with the green sauce on top.
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