Whole wheat pasta with green lentils and mushrooms

Fill the saucepan with water, add a good pinch of salt and bring to a boil over high heat.

Slice the 2 yellow onions and chop the 2 garlic cloves. Wash the 300 g of mushrooms and slice them. Drain the 400 g of green lentils and chop the parsley.

Pour the 200 g of whole wheat pasta into the boiling water and cook for the time on the package, usually 10 to 11 min. Save half a glass of pasta water before draining.

Heat 1 tbsp of olive oil in the skillet over medium heat. Add the onions and cook them 5 min, stirring, then add the garlic for 1 min.

Add the 2nd tbsp of olive oil to the skillet, then the mushrooms. Brown them over fairly high heat 6 to 7 min, without stirring too much. Salt and pepper.

Add the drained lentils to the skillet and heat them 3 min over medium heat, stirring. Add a splash of pasta water if things stick.

Drain the pasta and tip it into the skillet. Toss 1 min, adjust the salt and pepper, then sprinkle with chopped parsley.