Green Lentils with Portabella Mushrooms
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 9
Ingredients
1.5 C. green lentils1 pkg Monterey Baby Bella mushrooms or 9 -10 oz sliced portabella mushrooms2 C Imagine Organic low sodium vegetable broth, boiling2 shallots, chopped or about 6 Tb4 cloves garlic, chopped or about 2 tb2 - 4 tb olive oil3 fresh bay leaves or 1 TB ground2 tsp. ground cumin1 tsp. paprikasalt and freshly ground black pepper to tasteChopped cilantro OR parsley
In a large skillet with a lid, saute until soft, the chopped shallot in 2 TB of olive oil with a pinch of salt. Add the portabella mushrooms and spread them out in your skillet so that they are mostly one layer in the pan. Sprinkle the garlic on top, turn the heat to very low simmer and put on the lid. The mushrooms will absorb the oil, so you may need to add just a little additional oil as they cook.
While the mushrooms are cooking, wash and sort through your lentils. Drain.
Once the mushrooms are beginning to become soft and have developed a lovely taste, add your lentils and saute for a few minutes, mixing the flavors nicely as you stir.
You want the lentils and mushrooms to co-habitate for several minutes to share the lovely gravy that has been formed in the skillet as the lid has prevented most moisture from escaping.
Add 2C boiling vegetable broth, stir, check for seasoning and add salt and pepper as desired. Add cumin and paprika.
Lower the heat to simmer and replace the lid.
Every 5 minutes or so, remove the lid, stir in 1/2 C. more boiling liquid (water or broth) until the lentils are nicely al dente.
I add liquid slowly to this dish because I want the consistency to be very heavy, with a thick gravy-like consistency.
Serve in rounded 1/2 Cup portions with your favorite grain, topped with either chopped cilantro or parsley.
Can also be topped with various vegan sour cream or cheese choices.
Number of Servings: 9
Recipe submitted by SparkPeople user DTCELLO.
While the mushrooms are cooking, wash and sort through your lentils. Drain.
Once the mushrooms are beginning to become soft and have developed a lovely taste, add your lentils and saute for a few minutes, mixing the flavors nicely as you stir.
You want the lentils and mushrooms to co-habitate for several minutes to share the lovely gravy that has been formed in the skillet as the lid has prevented most moisture from escaping.
Add 2C boiling vegetable broth, stir, check for seasoning and add salt and pepper as desired. Add cumin and paprika.
Lower the heat to simmer and replace the lid.
Every 5 minutes or so, remove the lid, stir in 1/2 C. more boiling liquid (water or broth) until the lentils are nicely al dente.
I add liquid slowly to this dish because I want the consistency to be very heavy, with a thick gravy-like consistency.
Serve in rounded 1/2 Cup portions with your favorite grain, topped with either chopped cilantro or parsley.
Can also be topped with various vegan sour cream or cheese choices.
Number of Servings: 9
Recipe submitted by SparkPeople user DTCELLO.
Nutritional Info Amount Per Serving
- Calories: 147.2
- Total Fat: 1.9 g
- Cholesterol: 0.0 mg
- Sodium: 297.8 mg
- Total Carbs: 23.1 g
- Dietary Fiber: 9.2 g
- Protein: 9.8 g
Member Reviews
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JACKIEB825
Delicious! I did add a dash of cayenne pepper, but otherwise followed recipe exactly! Served with brown rice and a dollop of greek yogurt. - 4/28/10
Reply from DTCELLO (1/30/14)
Thanks for commenting on my recipe. I made this again last night and used frozen mushrooms because it was all I had on hand. Delicious on brown rice.