Ingredients
- 1½ teaspoons olive oil
- ½ garlic clove, crushed
- 75 g button mushrooms, sliced
- 1 sprig fresh thyme, leaves picked
- 150 g tinned brown lentils, drained and rinsed
- ¼ cup (60 ml) semi-skimmed milk
- Sea salt and ground black pepper, to taste
- 2 slices wholemeal bread
- 25 g low-fat ricotta cheese
- 1 small handful rocket leaves
- 1 tablespoon chopped fresh parsley
How to Make It
- Heat the oil in a non-stick frying pan over medium heat. Add the garlic, mushrooms and thyme and cook for 6–7 minutes or until the mushrooms are tender and juicy.
- Add the lentils and milk and bring to the boil. Reduce the heat to low and simmer for 10 minutes or until the milk has reduced and thickened. Season with salt and pepper, if desired.
- Meanwhile, toast the bread to your liking.
- To serve, spread the ricotta over the toast and top with the rocket and mushroom mixture. Sprinkle over the parsley.
