Garlic Mushroom Lentils & Fried Eggs with Parmesan & Rosemary

Name: Garlic Mushroom Lentils & Fried Eggs with Parmesan & Rosemary
Ingredients: 4 tbsps rapeseed, vegetable or light olive oil; 3 garlic cloves, peeled and finely sliced; 200g mushrooms, dirt brushed off, roughly torn (ideally a mix of wild, chestnut and button); 2 sprigs of rosemary, leaves only, roughly chopped; 1 x 390g tin of green lentils in water, drained and rinsed; ½ lemon, zest and juice; 1 tsp salt 100g spinach, washed and drained; 2 eggs; 4 tbsps finely grated Parmesan

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First, heat 2 tbsps of oil in a large non-stick frying pan over a medium heat. Add the garlic and, stirring regularly, fry for 1–2 minutes until golden and...

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Ingredients

4 tbsps rapeseed, vegetable or light olive oil
3 garlic cloves, peeled and finely sliced
200g mushrooms, dirt brushed off, roughly torn (ideally a mix of wild, chestnut and button)
2 sprigs of rosemary, leaves only, roughly chopped
1 x 390g tin of green lentils in water, drained and rinsed
½ lemon, zest and juice
1 tsp salt 100g spinach, washed and drained
2 eggs
4 tbsps finely grated Parmesan