Vegan 'scrambled eggs' with mushrooms and greens

Ingredients

• 200g red split lentils, well rinsed
• 200ml oat milk (we used Oatly Barista)
• 100g cashew butter
• 1 tbsp lemon juice
• 80ml extra-virgin olive oil
• 60g rice flour
• ½ tsp bicarbonate of soda
• 4 garlic cloves
• 1 tbsp coriander seeds, lightly toasted in a dry pan
• 4 tbsp olive oil
• 200g large leaf spinach, roughly chopped
• 12 portobellini mushrooms
• 4-6 slices sourdough bread
• Tomato chutney to serve (we like Tracklements)
• You’ll also need…
• Blender or food processor