Whole wheat pasta with lentils and mushrooms

Fill the saucepan three quarters full, so 2 L to 3 L of water, add a good pinch of salt and bring to a rolling boil over high heat.

Wipe the 150 g of mushrooms with a damp dish towel or paper towel, without washing them, then slice them. Peel and finely chop the garlic clove, then chop the parsley if you haven't already.

Drop the 250 g of whole wheat pasta into the boiling water and cook for the time on the package, about 10 to 11 min. Save a glass of pasta water before draining.

While the pasta cooks, heat 2 cl of olive oil in the skillet over high heat. Add the mushrooms and brown them 5 min, stirring only a little.

Turn the heat down to medium, add the chopped garlic, salt and pepper, and stir 1 min until it smells great without browning.

Add the 200 g of drained lentils to the skillet and heat them 3 min, stirring. Add a little pasta water if things stick.

Drain the pasta in the colander as soon as it's done, without rinsing it.

Tip the pasta into the skillet with the lentils and mushrooms. Add the remaining 3 cl of olive oil and half of the parsley, toss 1 min, then adjust the salt and pepper.

Divide between two warm plates and sprinkle with the rest of the parsley.