Puy lentils with ginger and spring onions
Corn, dairy, egg, gluten, lactose, nightshade, nut, soy and wheat free

Simple, wholesome, delicious.....

Serves 6

1 ½ tbsp coconut oil or 3 tbps olive oil
1 large onion, finely chopped
50g fresh ginger root, peeled and finely chopped
2 large cloves garlic, finely chopped
100g button mushrooms, halved or quartered
250g Puy lentils
100ml rice miso, gluten and wheat-free vegetable stock or water
100g fine green beans, topped and tailed and cut in three
sea salt and freshly ground black pepper
5 spring onions, chopped

Heat the oil in a wide pan and add the onion, ginger and garlic. Fry very gently for 10 minutes or until the onions is quite soft. Add the mushrooms and continue to fry briskly for another 3-4 minutes.
Add the lentils and the liquid, bring to the boil and cook fairly briskly, uncovered for around 15 minutes or until the lentils are cooked and most of the liquid absorbed.  Season to taste.
Meanwhile, steam the green beans until they are just cooked but still slightly crunchy.
Just before serving, stir the green beans and the spring onions into the lentils.

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