Sig's Portobello mushroom, lentils and puy lentils

Boil the eggs until they are hard,set aside cool.Heat the lentil very gently and keep just warm.

Fill mushrooms with some spinach leaves,crumbled feta, some blueberries and top with saganaki cheese.Cook in oven until mushroom is cooked and cheese has melted and is slightly golden

Make a bed of lentil,on four plates then use rest of spinach,eggs and blueberries to decorate your plate.

Serve warm.

If you don't like the strong flavour of puy lentils use red ones instead.

Drizzle each serving with a little balsamic vinegar.