Vegan chestnut and mushroom pan-fry with beluga lentils and thyme

Vegan chestnut and mushroom pan-fry with mushrooms, Brussels sprouts, beluga lentils and thyme, seasoned with apple cider vinegar and mustard. A dinner for winter evenings, 15.8 g protein per plate.

At a glance

• Serves 4
• Prep time: 15 min
• Cooking time: 25 min
• Total time: 40 min
• Calories: 327 kcal per serving
• Protein: 16 g
• Fat: 7 g
• Carbs: 50 g

Ingredients

• 150g beluga lentils
• 500ml water
• 200g cooked chestnuts
• 400g mushrooms
• 200g Brussels sprouts
• 1 onion
• 1 clove of garlic
• 2 tbsp olive oil
• 1 tbsp apple cider vinegar
• 1 tsp thyme
• 1 tsp mustard
• ½ tsp salt
• 1 pinch of pepper

Method

You’ll need: frying pan · saucepan · chopping board · knife · sieve · wooden spoon

1. Cook the beluga lentils in the water for 20 to 25 minutes until al dente, then drain.
2. Quarter the mushrooms, halve the Brussels sprouts and chestnuts, and dice the onion and garlic.
3. Fry the mushrooms in the olive oil over a high heat for 5 minutes until browned. Add the onion, garlic and Brussels sprouts and fry everything for another 6 minutes.
4. Add the chestnuts and thyme and fry for 3 minutes until lightly browned.
5. Stir in the lentils, apple cider vinegar, mustard, salt and pepper and heat everything for 2 minutes.
6. Divide between four plates and serve warm.

Good to know

Chestnuts, mushrooms and Brussels sprouts taste like a winter forest, and beluga lentils turn them into a proper meal. All in one pan and on the table in 40 minutes.

Swaps

Beluga lentils → Puy-style lentils or tinned chickpeas. Mushrooms → king oyster mushrooms. Brussels sprouts → savoy cabbage. Apple cider vinegar → lemon juice.

Cooking tips

Fry the mushrooms in a large frying pan and not too many at once, otherwise they release water instead of browning. Pre-cooked chestnuts are sold vacuum-packed in supermarkets.

Storage

Keeps for 3 days in the fridge and also tastes good lukewarm as a salad.

Allergens

Contains mustard; gluten-free, no milk, egg or nuts (chestnuts don't count as tree nut allergens).

Frequently asked questions

How long does a chestnut and mushroom pan-fry keep in the fridge?

Keeps for 3 days in the fridge and also tastes good lukewarm as a salad.

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