Mushroom Shakshuka

This is a dish with origins from North Africa and the Mediterranean. It is usually made with poached eggs I decided to try these delicious flavors with mushrooms and lentils.

1 thinly sliced red onion

1 T muun chi Fermented Roots

1 green bell pepper, diced

12 oz mushrooms (mixed cremini, shiitake)

6 Roma tomatoes, diced or 1 can (14 oz) crushed tomatoes

1 tsp cumin

1 tsp smoked paprika

1 c green lentils

2 big handfuls of baby spinach or kale

Salt and pepper to taste

Fresh mint or parsley, chopped

1 T each of muun chi CoCoFir and Fermented Roots, mixed as a sauce

Sauté the onions with the fermented roots until fragrant, add the spices and  diced veggies. Smash the tomatoes into a puree. Let the veggies simmer for 20 min and then add your spinach.

Prepare your lentils while the veggies simmer. Place lentils in a pot of water (3 c ups) and bring to a boil. Lower to a simmer and cook for 20 minutes. Drain any excess water. Add cooked lentils to the veggies.

You may serve the shakshuka with eggs which is quite typical of this dish or just enjoy with your favorite ancient grain bread. Drizzle the dish with the mixture of muun chi CoCoFir and Fermented Roots. Sprinkle with chopped parsley and mint. Enjoy!! Your gut bugs will be so happy!