Serving: 1 portion
2 slices of thick-cut bread
1/4 cup cooked green or black lentils
1/2 cup cooked corn kernels
1/2 cup mushroom, slices
1 cup baby spinach, chopped
1 glove of garlic, minced
1 tsp. soy sauce
Fresh ground pepper
Warm the oil on a saucepan over medium heat. Once hot, add the mushrooms and garlic clove to the pan. Sauté for 5 minutes. Add tablespoon of soy sauce and spinach.
While it’s simmering, toast the bread slices until golden brown, or until toasted to preference.
Divide the spinach mixture in half, topping each bread slice with the spinach mixture, corn and lentils. Serve warm.