Like I introduced in a previous post with trumpets, this is a lovely mushroom that gives a nice flavour to your dish. It also reminds of my mum that loved to cook with mushrooms so rich & creamy sauce

This time I prepared myself some lentils that I love. I usually do this when I have dinner alone as Juan doesn’t like it.

I also added some Morcilla (spanish Andalouz sausage) to give some additional flavour and some cherry tomatoes instead of carrots this time


What do you need?

serves 2

  • A piece of morcilla
  • 1 glass of lentils
  • 100g of trumpets
  • 1 shallot
  • a handful of cherry tomatoes
  • olive oil
  • garlic, salt, black pepper, parsley
  • water
  • laurel leave


  • Start by heating up the olive oil and add the shallot and trumpets that you previously clean and dry off.
  • Add the cherry tomatoes with garlic and parsley and cook for an other 5mn
  • Add the morcilla that you will cook only 3 to 4mn and then keep aside for later
  • Add the water and laurel leaves with salt and black pepper
  • Add the lentils and cook for about 15mn. The coral lentils cook very quickly
  • 5mn before the end, add the morcilla to finish cooking it and to give flavour
  • Serve and enjoy!