Lentils with Beans and Mushrooms

1. 1 Onions≈ $1.60 per kg 19 g
2. 2 Button mushrooms≈ $7.50 per kg 65 g
3. 3 Canned red beanspack 400 g ≈ $1.10 65 g
4. 4 Red lentilspack 450 g ≈ $2.40 90 g
5. 5 Sunflower oil 13 ml
6. 6 Salt 2 g
7. 7 Dillpack 50 g ≈ $1.80 5 g
8. 8 Parsleypack 50 g ≈ $1.50 5 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Rinse the lentils, cover with water 1:2 and simmer for 12–15 minutes until soft, drain excess water.

2. Slice the onion¹ into half-rings and sauté in oil for 5 minutes until golden.

3. Slice the mushrooms and add to the onion¹, and cook for 10 minutes until moisture evaporates.

4. Add the beans without their liquid and reheat for 5 minutes.

5. Add the lentils, salt, and stir, and heat for 3 minutes.

6. Sprinkle with chopped parsley⁸ and dill⁷ and serve.

In short

• In the planner this dish is cooked for two days: reheat on day two.