Wednesday, March 30, 2011

Spiced Lentils with Mushrooms and Greens

I'm always on the lookout for a way to incorporate lentils into my diet as well as more greens. So this recipe for Spiced Lentils with Mushrooms and Greens from the February, 2011 issue of Food and Wine magazine is perfect, especially since I think nothing with mushrooms can ever be bad. And there is nothing I love better than when foods that seem somewhat boring on their own (i.e. dry lentils and Swiss chard) get tossed together with some spices and end up super tasty as a result! And this is exactly what I got with this one. In fact, it was so good I didn't eat it as a side-dish as suggested in the recipe, I ate it stand alone as a light meal.

Spiced Lentils with Mushrooms and Greens
4 side-dish servings

1/2 cup brown or green lentils
3 Tbsp extra-virgin olive oil
1/2 pound shiitake mushrooms, stems discarded and caps sliced 1/4-inch thick
Salt
1 garlic clove, minced
1/4 tsp ground cumin
1/4 tsp ground coriander
1/4 tsp freshly ground black pepper
1/8 tsp turmeric
1/2 pound Swiss chard or other tender greens, large stems discarded and leaves coarsely chopped
1 Tbsp chopped parsley

In a small saucepan, cover the lentils with 2 1/2 cups of water and bring to a boil. Cover and cook over low heat until the lentils are tender, about 30 minutes.

Meanwhile, in a medium saucepan, heat 2 tablespoons of the olive oil. Add the shiitake and season with salt. Cover and cook over moderate heat, stiffing, until the mushrooms are tender and starting to brown, 5 minutes. Add the remaining 1 tablespoon of olive oil along with the garlic, cumin, coriander, pepper and turmeric and cook, stirring, until fragrant, 1 minute. Add the greens and cook, stirring, until wilted, 2 minutes.

Add the lentils and their cooking liquid to the mushrooms and simmer for 3 minutes. Add up to 1/4 cup water if the lentils are too dry. Season with salt. Ladle the lentils into bowls, garnish with parsley and serve.



My Legume Love Affair (MLLA) was originally started by Susan of The Well-Seasoned Cook. This month's MLLA #33 is being hosted by Ammalus Kitchen

4 comments:

Mushrooms Canada said...

I can't help but agree - nothing with mushrooms can ever be bad!
Looks delicious!
- Brittany

torwen said...

This looks really delicious! A perfect combination :)

The Food Hunter said...

Love mushrooms and lentils...this is perfect

Rachel Rubin said...

Yes, it is so yummy! In fact I want to make it again soon :)