• 1red onion
• 2garlic cloves
• 200g portobello mushrooms
• 60g green olives
• 500g potatoes
• 1tin dark green lentils (drained and rinsed)
• 1Greek spice pot (see details below)
• 100ml red wine
• 200ml passata
• 200g spinach
• 1lemon
• 1sp dried oregano
• 1st dried thyme
• 1/4 tsp ground cinnamon
• 1/4 tsp allspice
• 1bay leaf

Instructions

1. 1

   Peel and finely slice the mushrooms, finely chop the garlic and slice the mushrooms (about 1cm).

2. 2

   Peel and chop the potatoes, add to boiling water with two pinches of salt. Bring to a low boil for 8-10mins.

3. 3

   Heat 2 tbsp of oil in a large frying pan. Gently fry the onion for 5mins, stirring now and then.

4. 4

   Increase the heat and add the mushrooms, cook for 4mins, until starting to soften.

5. 5

   Once the potatoes are done, drain and keep to one side.

6. 6

   Stir in the garlic and greek spice pot into the mushrooms and pour in the red wine.

7. 7

   Let it bubble and reduce by 1/2 before adding the lentils and passata.

8. 8

   Add 200ml water

9. 9

   Season and bring to a low boil, cooking for 5mins.

10. 10

    Stir often and keep an eye on it, you don't want it too dry so add more water if needed.

11. 11

    Mash the potatoes and add 2 tbsp of oil (add butter and milk if you prefer)

12. 12

    Gently stir spinach into the mushroom pan in handfuls at a time until wilted, 1-2mins.

13. 13

    Add a squeeze of lemon juice and season to taste

14. 14

    Warm up the potatoes if needed and serve