Mushroom and Lentil Strogonoff

This is one of the most comforting and gut friendly dinners and is a great one to cook once and eat twice. Its also a great one for any pregnant or postpartum mums to have in the freezer.

You will need:

1 red onion

2 cloves garlic

1 stick of celery

1/2 leek (leave out if you suffer with IBS symptoms)

1 punnet button mushrooms

2 tins of green lentils (or 400g soaked and rinsed dried green lentils)

2 tsp paprika

1 tin coconut milk

1 stock cube

150ml boiling water

2 tbsp dark miso (Clearspring is my favourite)

Juice half lemon

1 tbsp tahini (or leave out)

Brown Rice

Kale/Broccoli

The Method:

1. Add 1tbsp extra virgin olive oil to pan on medium heat. Add onion, garlic, celery, leeks, mushrooms and fry for 15mins.

2. Add drained and rinsed lentils, paprika, coconut milk, stock cube and water and simmer for 30mins on low to medium heat

3. While thats cooking boil your brown rice and prepare the kale (steam 2-3 minutes)

4. After 30 minutes, take the pan off the heat and add 2 tbsp miso paste. Give it a really good mix to make sure its evenly distributed.

5. Add lemon juice and tahini and serve immediately.