Grain Free Protein Packed Paella

With this beautiful weather we've been having recently I was reminded of my trips to Spain in my 20s and had a hankering for Spanish style food. I used red lentils as an alternative to rice giving the dish extra protein and fibre as well as a few extra vitamins and minerals the traditional dish doesn't provide.

Enjoy with a glass or Rioja, or a fruit infused water and a side of salad.

Ingredients
Dried red lentils (1/2 cup per person)
4 large cloesd cup mushrooms sliced
1 small/medium courgette/ zucchini chopped into cubes
2 tsp capers
2oz sliced black olives (1 small tin)
180ml white wine (about 1 glass. I used sauvignon blanc)
2 cups vegetable broth (1 cup broth per 1/2 cup lentils)
1 small onion finely chopped
4 cloves garlic chopped
1 tsp smoked sweet paprika
1 pinch saffron
2tbsp EVOO
salt and pepper to taste
Optional- chopped fresh herbs

Method
Add the finely chopped garlic and onion to a large flat bottom pan and cook on medium/high heat for a couple of minutes until translucent.
Add the lentils and stir to ensure they are coated in the oil cook for a further 2-3 minutes.
Add 1 cup vegetable broth, continue to stir to ensure nothing sticks and starts burning.
Add the mushrooms and courgette (zucchini), stir for another 5 minutes adding vegetable broth as the mixture begins to dry out.
As the lentils begin to soften, add the white wine and, the saffron, and 1/2 the paprika, stir until the wine has soaked in.
By this time, the lentils and vegetables should be soft. Add the rest of the paprika and any remaining broth, stir and leave to simmer for 2-3 minutes.
Add the capers and olives, stir for a further 3 minues and serve with a slice of lemon and some chopped fresh herbs- I used some lemon thyme which went down a treat!