Lentils are such a staple in my cupboard! They’re so good for bulking out a meal. I love mixing the green and red ones so that you have some that retain their shape and some that sort of drift into thick sauciness. Plus you can flavour them with whatever you like! Mushrooms are a great shout as their earthy savouriness really comes to the foreground of this one.
Put an egg on this and it’s brunch. Have a slab of bread and a bit of cheese on top and it’s dinner! It’s the ultimate versatile, make in advance and throw in the fridge meal.
I used a mix of dried porcini mushrooms and normal chestnut mushrooms but you can just use whatever you have lying around. I also used chicken stock because I’m a meat eater, but if you wanted to keep this plant-based just swap out for stock of your choice (and obviously leave off the egg).