Mushroom And Lentil Pasta

• 100 g lentils
• 300 g pasta
• 1 tablespoon oil
• 15 g butter
• 1 onion
• 300 g mushrooms
• 150 g goat's cheese
• 3 tablespoons parsley
• 1 vegetable stock cube

1. Put the lentils in a pan, cover with 500ml cold water, crumble in the stock cube, bring to the boil and boil for 5 minutes. Reduce the heat, cover and simmer for a further 20 minutes or until tender. Drain and reserve 100ml stock.
2. 15 minutes before the lentils are ready, cook the linguine or spaghetti in boiling water for 9-11 minutes, or until just tender.
3. Heat the olive oil and butter in a frying pan and cook the onion for 4-5 minutes or until soft. Add the mushrooms and cook for another 4-5 minutes or until soft.
4. Add the cheese, stock, and parsley, and cook for a further 2-3 minutes.
5. Add the drained lentils and combine. Drain the pasta and stir into the sauce.

lentils, pasta, oil, butter, onion, mushrooms, parsley, vegetable stock cube

Taken from www.food.com/recipe/mushroom-and-lentil-pasta-469642 (may not work)