Mushroom and lentil pan in creamy sauce

Ingredients for 3 servings:

• 400 g noodles or 2 bags of rice, 125 g each
• 1 pack of mushrooms, approx. 400 g each
• 1 onion(s)
• 1 can of lentils, approx. 400 g each
• 1 garlic clove(s)
• 1 can coconut milk, approx. 400 g each, alternatively soy cream
• ½ bunch parsley, fresh
• 1 tsp, heaped salt
• 1 tsp pepper
• 1 tbsp turmeric
• 1 tsp curry powder
• 1 tsp sauce (honey chili sauce), optional
• 1 tbsp rapeseed oil for frying

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

simple and healthy

Cut the mushrooms into small slices. Dice the onion into small cubes. Bring a pot of pasta water or water for the rice to a boil. Cook the pasta or rice according to the package instructions. Add the rapeseed oil to a pan and fry the mushrooms and onion until golden brown. Wash the canned lentils and add them. Season the dish with salt, pepper, turmeric, curry powder, and honey-chili sauce, if desired. Add the coconut milk. Finely chop the parsley and stir it in with the crushed garlic clove. Serve the cooked pasta or rice on a plate with the creamy sauce.