Mushroom & Feta Crumble

Total: 45 mins

Get into cosy seasonal eating with this savoury crumble stuffed with sweet onion and meaty mushrooms, nutty green lentils, tender baby spinach and fragrant thyme, topped with savoury nuggets of feta.

This recipe is a:

See this week's box.

407 kcal
(per portion)

Ingredients you'll need

1 onion
200g chestnut mushrooms
1 carrot
1 stick of celery
1 garlic clove
A handful of thyme
400g tin of green lentils
100g baby leaf spinach
120g feta
450g 0% fat Greek style yogurt

From your kitchen

2 tbsp olive oil
Sea salt
Freshly ground pepper

Step by step this way

1.
Heat your oven to 200°C/Fan 180°C/Gas 6. Fill and boil your kettle. Trim the roots and top 3cm off the leeks. Halve them lengthways and rinse out any grit then slice the leeks into bite-sized pieces. Rinse the mushrooms and tear them into small pieces. Scrub and finely chop the carrot (no need to peel it). Peel the garlic and grate or finely chop it. Pick the thyme leaves off their sprigs.
2.
Heat your oven to 200°C/Fan 180°C/Gas 6. Fill and boil your kettle. Trim the roots and top 3cm off the leeks. Halve them lengthways and rinse out any grit then slice the leeks into bite-sized pieces. Rinse the mushrooms and tear them into small pieces. Scrub and finely chop the carrot (no need to peel it). Peel the garlic and grate or finely chop it. Pick the thyme leaves off their sprigs.
3.
Heat your oven to 200°C/Fan 180°C/Gas 6. Fill and boil your kettle. Trim the roots and top 3cm off the leeks. Halve them lengthways and rinse out any grit then slice the leeks into bite-sized pieces. Rinse the mushrooms and tear them into small pieces. Scrub and finely chop the carrot (no need to peel it). Peel the garlic and grate or finely chop it. Pick the thyme leaves off their sprigs.
4.
Heat your oven to 200°C/Fan 180°C/Gas 6. Fill and boil your kettle. Trim the roots and top 3cm off the leeks. Halve them lengthways and rinse out any grit then slice the leeks into bite-sized pieces. Rinse the mushrooms and tear them into small pieces. Scrub and finely chop the carrot (no need to peel it). Peel the garlic and grate or finely chop it. Pick the thyme leaves off their sprigs.
5.
Heat your oven to 200°C/Fan 180°C/Gas 6. Fill and boil your kettle. Trim the roots and top 3cm off the leeks. Halve them lengthways and rinse out any grit then slice the leeks into bite-sized pieces. Rinse the mushrooms and tear them into small pieces. Scrub and finely chop the carrot (no need to peel it). Peel the garlic and grate or finely chop it. Pick the thyme leaves off their sprigs.
6.
Heat your oven to 200°C/Fan 180°C/Gas 6. Fill and boil your kettle. Trim the roots and top 3cm off the leeks. Halve them lengthways and rinse out any grit then slice the leeks into bite-sized pieces. Rinse the mushrooms and tear them into small pieces. Scrub and finely chop the carrot (no need to peel it). Peel the garlic and grate or finely chop it. Pick the thyme leaves off their sprigs.

This recipe is from

See this week's box