Spiced Lentils with Mushrooms and Greens

Spiced Lentils with Mushrooms and Greens

½ cup brown or green lentils
3 tablespoons extra-virgin olive oil
½ pound shiitake mushrooms, stems discarded and caps sliced ¼ inch thick
Salt
1 garlic clove, minced
¼ teaspoon ground cumin
¼ teaspoon ground coriander
¼ teaspoon freshly ground black pepper
1/8 teaspoon turmeric ½ pound Swiss chard or other tender greens, large stems
                 discarded and leaves coarsely chopped
1 tablespoon chopped parsley

In a small saucepan, cover the lentils with 2 ½ 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 mushrooms and season with salt. Cover and cook over moderate heat, stirring, 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 cooked lentils and their leftover cooking liquid to the mushrooms and simmer for 3 minutes.  Add up to ¼ cup of water if the lentils are too dry. Season with salt. Ladle the lentils into bowls, garnish with the parsley and serve.

Notes:  Lentils are packed with protein, dietary fiber,  iron, minerals and a few of the B vitamins.  This dish can be served as a main-course for 2 servings or as a side dish for 4 servings.

Recipe from Food and Wine Magazine, February 2011.