Serves 6

300g green beans
6 Portabello mushrooms
200g soaked & cooked lentils (preferably organic)
10g chopped parsley
5g lemon juice
50ml extra virgin olive oil
salt & pepper

Roast mushrooms in a splash of olive oil, salt and pepper. Blanch beans for 3 minutes in plenty of salted water. In a hot pot add cooked lentils, lemon juice and olive oil, heat briefly add parsley.
Place mushrooms on a warm serving platter, beans on top and drizzle in lentil dressing.
Serve with a simple salad