Name: Wholemeal spaghetti with green lentils, mushrooms and parsley butter
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 cup (200g) french-style green lentils; 500 gram wholemeal spaghetti; 2 teaspoon coarse salt; 2 tablespoon extra virgin olive oil; 2 shallots (50g), sliced thinly; 1 clove garlic, crushed; 250 gram oyster mushrooms, sliced thickly; 30 gram butter; 3/4 cup loosely packed fresh flat-leaf parsley leaves

Ingredients

1 cup (200g) french-style green lentils

500 gram wholemeal spaghetti

2 teaspoon coarse salt

2 tablespoon extra virgin olive oil

2 shallots (50g), sliced thinly

1 clove garlic, crushed

250 gram oyster mushrooms, sliced thickly

30 gram butter

3/4 cup loosely packed fresh flat-leaf parsley leaves

Method

1.Cook lentils in a large saucepan of boiling water 20 minutes. Add spaghetti and salt; cook until spaghetti is just tender. Drain; return to pan to keep warm.

2.Meanwhile, heat oil in a large frying pan over medium heat; cook shallots and garlic, stirring, 1 minute or until fragrant. Add mushrooms; cook, stirring occasionally, further 5 minutes or until mushrooms are tender and browned lightly.

3.Add butter to mushroom mixture; stir over high heat until butter is melted. Stir in pasta mixture and half the parsley; toss until heated through. Season to taste.

4.Serve spaghetti sprinkled with remaining parsley.

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