Mushroom Lentil

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Jan 13. 2011

To make the leftover meatloaf a little bit more interesting, I made this mushroom lentil to go with it. I just love how the different textures work together, the crispy cherry tomatoes, the soft cremini mushrooms and the slighty chewy lentils, it is like a symphony of textures and tastes  in my mouth.

This recipe calls for smoked paprika, and I have looked all over the city and I could not find it, I might have to go to specialty stores to find it the next time I head out to Vancouver.  I had used the regular paprika and it seemed fine, but I am really curious to taste the smoked version.  Here is the recipe from the “Taste Space” food blog”

Spanish Lentil and Mushroom Stew

1 green onion, finely chopped
2 cloves garlic, finely diced
1 tablespoon + 2 teaspoons extra virgin olive oil, divided
1 cup French green lentils, picked over and washed (preferably du Puy, but green or brown will work fine, too! They just take a bit longer to cook)
1/2 teaspoon smoked paprika
Kosher salt
1/2 tablespoon + 1 tsp sherry vinegar, divided
1/2 pound cremini mushrooms, quartered lengthwise
1/2 pint cherry tomatoes, halved
6 big leaves of basil, chiffonade
black pepper, to taste

1. In a large saucepan, over medium-high heat, heat 1 teaspoon of the oil. When hot, saute the onions with a pinch of salt for 2 minutes, then add the garlic and continue to saute for 1 minute, until the onions and garlic are softened. Add the lentils with 4 cups of water and bring to a boil. Reduce to a simmer, and cook until tender but not falling apart, around 20 minutes if using du Puy lentils. When they are done, if there is a lot of water left over, drain it and set aside.

2. Meanwhile, in a very hot saute pan, fry the mushrooms with 1 tablespoon of the olive oil, turning occasionally. Try to get them to brown well on most sides. Season with salt.

3. When the lentils are cooked, add the smoked paprika, 1/2 teaspoon of salt, and 1/2 tablespoon of sherry vinegar. Taste and adjust seasoning.

4. Toss the cherry tomatoes and basil with 1 teaspoon of olive oil, 1 teaspoon of sherry vinegar, and a pinch of salt.

5. To serve, divide the lentils into bowls. Top with the mushrooms, and top that with the tomato salad. Give the whole thing a grind of black pepper and another little dusting of smoked paprika, if desired.

Serves 3-4.

Yummy!!

This makes a really good side dish, or just as an entree by itself.  We have some left overs and Ariella wants to take it to work tomorrow for lunch.  This definitely makes a good and healthy lunch.

I feel healthier already.

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