A quick and tasty weekday veggie meal that is great for lunch the next day

80g green lentils, rinsed

1 tbsp olive oil

1 small onion, finely chopped

125g large flat mushrooms, cut into 1 cm thick slices

1 tbsp chopped chives

Salt and pepper to taste

100g baby spinach

50ml vegetable stock

2 tbsp crème fraiche

20g finely grated Parmesan cheese, plus extra to serve

A squeeze of lemon juice/yuzu

• First, put the lentils in a large pan with plenty of cold water and bring to the boil. Simmer for 15-18 minutes until tender.

• Meanwhile, heat a large pan over a medium high heat. Add the onion, mushrooms and chives with some salt, stirring regularly. Cook for 10 minutes, until most of the water from the mushrooms has evaporated and everything is just turning golden. Add the spinach, cover with the lid and leave for a minute then stir to help the spinach wilt.

• Drain the lentils thoroughly then tip into the pan with the vegetables. Stir in the stock, creme fraiche and cheese then simmer for a final minute. Season with more salt and pepper. Squeeze a little lemon juice/ yuzu over.

• Serve on its own or with mashed potato or wild rice if liked, with extra cheese grated on top.