Olive Oil (for pan)
Salt+Pepper (added before and during cooking)
Lime (drizzled on about halfway through cooking)
Mushroom vegan sauce
Soy or coconut cream
Sautée mushrooms in olive oil or coconut oil. Once crispy and cooked through, addd cream, S+P and stir until reduced and thickened slightly.
Lentils (1/4 a cup uncooked beans per person)
Chicken or vegetable bouillon cube if you don't have stock
Pepper (and salt if foregoing the already salt bouillon)
Water for boiling
Soak dry lentils for one hour with S+P and other herbs such as rosemary and bay leaf. Cove with water in a saucepan and boil for 15-20 minutes. Add spices, herbs, or bouillon cube if desired.