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.
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.
RSS Feed