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½ cup French lentils
2 cups water
1 tbs olive oil
300g mix of button and portobello mushrooms, sliced
2 cloves of garlic, finely chopped
¼ tsp chilli flakes, or more to taste
1 tbs lemon juice
1 tbs good quality extra virgin olive oil
sea salt and pepper, to taste
2 tbsp flat leaf parsley, roughly chopped
½ cup rocket
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