This is absolutely simple, and super quick for when you’re feeling lazy.
I really love it. It’s impressive, creamy and garlicky.
4 cloves garlic
1 tin cooked brown lentils
Soy milk (approx 1/2 cup)
Rice or quinoa
Cook sliced mushrooms, and finely chopped garlic and onion, until cooked through. Add 1 tin of drained lentils and stir. Add a teaspoon of margarine, and soy milk (more if desired). Stir over heat until margarine has melted, then thicken with cornflour. Salt and pepper generously to taste. Serve atop salted quinoa or rice with a dash of lemon stirred through, and roast vegetables on the side.