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Courgette, mushroom and lentils on sourdough toast

This dish is equally delicious for brunch, lunch or dinner. The high protein content of the lentils means you are well on your way to achieving the recommended protein intake of 30% of your daily calories whilst minimizing the land, water and energy needed to produce the protein.

Both mushrooms and courgettes are in season in Autumn.

Serves 2


1 tsp olive oil

1/2 white onion

2 cloves garlic

2 courgettes, grated.

250g chestnut mushrooms, finely sliced.

1 tin cooked green lentils, drained

1 vegetable stock pot

Juice 1/4 lemon

Handful of fresh parsley, chopped


1. Finely dice the onion. Heat the oil in a large non-stick pan, and add the onion. Cook on a very low heat for 10 minutes to soften and caramelize the onions.

2. Finely chop the garlic, and add to the pan along with the courgette and mushroom. Turn the heat up to medium, and cook for 5-10 minutes, until the mushrooms begin to brown.

3. Add the lentils, stock pot and lemon juice. Continue to sauté for 10 minutes.

4. Finally add the fresh parsley and season with salt and pepper to taste.

5. Serve on good quality sourdough bread.


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