This is a perfect veggie dish all on its own, but you can't go wrong by tossing a little rendered pancetta into the mix. If you really want to supe things up, cut back on the olive oil in favour of some of the rendered pork fat. Simply divine!

By Joshna Maharaj

Serves 2

1/2 cup French green lentils
2 cups oyster mushrooms, torn into 1-cm pieces
1/4 cup shallot, finely chopped
1 clove garlic, minced
2 tbsp red wine vinegar
Juice of 1 lemon
1/3 cup dried cherries, chopped
1/4 cup plus 2 tbsp olive oil
1/3 cup fresh flat-leaf parsley, chopped
Kosher salt and freshly ground pepper
1/2 cup pancetta, rendered and finely diced (optional)

1. Place lentils in a medium pot. Cover with water to reach 2 in. above the lentils, bring to a boil, then simmer for 18-20 minutes, or until just tender. Drain well under cold running water and set aside.

2. Whisk together shallot, garlic, vinegar and lemon juice and let stand. Toss lentils with shallot mixture and 1/4 cup olive oil. Add cherries, oil and parsley. Season with salt and pepper.

3. In a large sauté pan, warm 2 tbsp olive oil over medium-high heat. Add mushrooms and season lightly with salt and pepper. Cook mushrooms until lightly browned, tossing often. Add sautéed mushrooms to lentils and toss gently to combine.