Lentils with mushrooms

Lentils go well with mushrooms, vegetables and meat. It is worth noting that lentils with champignons are easily digestible. It turns out to be a delicious and lean lunch that is also suitable for vegetarians. Champignons were once considered a delicacy. Now these are one of the most affordable mushrooms that can be bought in any supermarket at a reasonable price at any time of the year.

1. Calories
   88,84 kcal
2. Protein
   4,49 gram
3. Fat
   2,99 gram
4. Carbohydrates
   10,14 gram
5. ~ Time
   1 H 5 Min
6. Pepper
7. Complexity

Products per 3 serving:

1. Red lentils

   ---

   
   200 g
2. Champignons

   ---

   
   300 g
3. Onions

   ---

   
   100 g
4. Carrot

   ---

   
   100 g
5. Garlic

   ---

   
   2 cloves = 10 g
6. Vegetable oil

   ---

   
   2 tbsp. l. = 34 g
7. Salt

   ---

   
   to taste
8. Black pepper ground

   ---

   
   to taste
9. Water

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   500 ml = 500 g
10. Fresh greens

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    to taste

Steps:

1. 
   Conveniently arrange the ingredients you need. Rinse the lentils. Rinse the champignons thoroughly, transfer to a paper towel and dry. Then cut into slices or cubes. Also peel and cut the onions and carrots into cubes. Peel, wash and chop the garlic. Remove the frying pan, saucepan and cutlery.
2. 
   Fry the vegetables. Place the frying pan on the fire. Add oil, heat. Add onion, garlic and lightly fry, stirring, over low heat. Once the onions and garlic have softened, add the carrots to the pan. Fry over low heat for another 5 minutes.
3. 
   Fry the champignons. Add chopped champignons to the pan with the vegetables. Stir and fry everything together until the mushrooms are golden.
4. 
   Prepare the lentils. Pour the mixture of vegetables and mushrooms into the pan. Fill the ingredients with water, place the lentils on top, add salt and black pepper to taste. Stir and cover with a lid. Simmer over low heat until cooked for about 20 minutes.
5. 
   Before serving, sprinkle with chopped herbs.