Mushroom Lentil Hummus Bowl with Kale

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Mushroom Lentil Hummus Bowl with Chilli Lemon Kale

Prep time: 10 MinCook time: 20 MinTotal time: 30 Min

This rich and saucy mushroom and lentil stew is served over hummus to make the creamiest, most satisfying bowl of comfort food. Served with Turkish pickled chillies and zingy lemony chilli kale.

Ingredients

• 300g hummus
• 250g cooked beluga lentils (from a 400g tin or 250g pouch)
• 150g baby chestnut mushrooms
• ½ red onion
• 2-4 garlic cloves
• 1 tbsp nutritional yeast (optional)
• 1 tbsp soy sauce
• 1 tbsp balsamic vinegar
• 1 tbsp tomato paste
• 5-6 sun-dried tomatoes
• 200g chopped tomatoes
• 1-2 tbsp harissa
• 100g kale
• ½ tsp chilli flakes (optional)
• 1 lemon
• Nuts or seeds for topping (e.g., pine nuts, sesame seeds, or almonds)
• Flatbread, pitta, or sourdough for serving

Instructions

1. Remove the hummus from the fridge to allow it to come to room temperature.
2. Quarter the mushrooms (or cut smaller if they’re large). Thinly slice the red onion, sun-dried tomatoes, and garlic.
3. Heat a good amount of olive oil in a frying pan over medium heat. Add the red onion and fry for 4-5 minutes until translucent. Stir in the tomato paste, garlic, mushrooms, and a generous pinch of salt. Stir-fry for 8-10 minutes until the mushrooms start to caramelise. If the mixture begins to dry out or catch at the bottom, add a splash of water.
4. Add the chopped tomatoes, harissa, lentils, soy sauce, and balsamic vinegar. Stir well and cook for another 5 minutes, adding 50-100ml of water to make the mixture saucy. Taste and adjust seasoning as needed.
5. Serve by spreading the hummus in bowls and topping with the mushroom lentil mixture. Finish with a sprinkle of nuts or seeds and a squeeze of lemon. Serve with warm flatbread, pitta, or sourdough on the side.