Oyster Mushroom and Lentil One Pot Meal

Ingredients: 200 g lentils, 400 g small oyster mushrooms, 1 red
onion, 2 bay leaves, salt, pepper, 1/2 tsp ground cumin, 1 beetroot,
6 tbsp olive oil

Preparation: Peel and slice the beetroot, then cut it into smaller
pieces. Heat 3 tablespoons of olive oil in a pot and sauté the beetroot
for 6-8 minutes, seasoning with salt towards the end. Soak the lentils
in water for 2 hours, then drain them. Cook the lentils in enough
water to cover them. Add the beetroot and simmer until the lentils
are soft. Season with salt, pepper, and add the chopped mushrooms.
Continue to simmer for another 10 minutes to allow the flavors to
meld.

Tip: For those who enjoy more exotic flavors, you can use black cumin instead of the traditional one. Additionally, meat lovers can
substitute the beetroot with ham.