Creamy teff with mushrooms and lentils

Ingredients

For 1 serving

• Teff55 g
• Cooked lentils120 g
• Cremini mushrooms150 g
• Onion30 g
• Vegetable broth250 ml
• Extra virgin olive oil10 g
• Paprika1 g
• Parsley5 g
• Saltto taste

Contains: celery,

In season: September – November

Method

1. Warm the vegetable stock in a small pan. When it boils, pour in the teff in a stream, whisking, lower the heat and cook for 20 minutes, stirring often so it doesn't stick, until thick and creamy like soft polenta; season with salt.
2. Meanwhile chop the onion, wipe the mushrooms with damp kitchen paper and slice them; rinse and drain the lentils; chop the parsley.
3. Heat the olive oil in a frying pan over medium-high heat and fry the onion and mushrooms with the paprika for 8 minutes, until the mushrooms are golden and their liquid has evaporated; salt only at the end.
4. Add the lentils with a splash of water and warm for 3 minutes over medium heat, until hot and well flavoured.
5. Serve the creamy teff topped with the mushrooms and lentils, with the parsley.