This blog does offer a wide variety of recipe ideas, for your consideration, and by doing this it should be pointed out that not all may be suitable for YOU. If you may have any food likes / dislikes, allergies, or underlying health issues these must always be taken into account.
If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter ...
Now, having said that, 'folks' say this is a very tasty dish, and I hope you may give it a try soon!
40 g porcini mushrooms
1 tbsp olive oil
1 onion, finely chopped
1 leek, finely sliced
2 cloves garlic, finely chopped
1 x 400g tin chopped plum tomatoes
1 tbsp reduced salt soy sauce
1 tsp dried thyme
250 g chestnut mushrooms, chopped
250 g cooked green lentils, drained and rinsed
A big handful of parsley leaves, chopped
2. Soak the porcini mushrooms in just enough hot water to cover, until soft. Drain and chop, but reserve the soaking liquid.
3. Heat olive oil in a non-stick pan over a medium heat and saute the onions and leek for around 6-8 minutes or until soft. Add the garlic, tinned tomatoes, soy sauce, thyme, chestnut mushrooms and porcini mushrooms and mix through.
4. Add the lentils and cook on a medium-to-low heat for the next 15-20 minutes, adding splashes of porcini liqueur. The mixture should be softened and should thicken over time, without being watery. When ready, stir through the parsley and spoon over the courgetti.