165g Arley beef
1 tbsp olive oil
1.5 tsp smoked paprika
1-2 cloves of garlic
2 handfuls of mushrooms (chestnut or wild)
400g tin of black lentils
1 small handful of flat leaf parsley (fresh)
Salt & pepper to taste
Bring your frying pan to a medium heat with 1tbsp of the oil. When hot, begin to cook the mushrooms for around 2 minutes, shaking occasionally to ensure they begin to go crispy and not wet.
Next add the Arley beef, crushed garlic cloves and smoked paprika, tossing with the mushrooms to ensure both are evenly coated with the flavours. Cook the beef for around 8 minutes, this should ensure both the beef and mushrooms are nice and crispy. Season with salt and pepper.
Remove your beef and mushrooms from the pan. Draining and rinsing the lentils well, add to the same pan over a low-medium heat. Add a little more olive oil if you like, and season well with salt and pepper.
Begin to plate up, with your lentils as a base for the beef and mushrooms. Finish with a sprinkle of your fresh parsley.