Green Lentils with Portabella Mushrooms

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Nutritional Info

Servings Per Recipe: 9
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

View full nutritional breakdown of Green Lentils with Portabella Mushrooms calories by ingredient

Introduction

This is a lovely, dark, meaty tasting dish without the meat!
This serves a crowd, with 9 generous half cup servings.

Try to find "French Green Lentils", as they are the best. I purchase mine at an organic grocery. If you cannot find those, then look for a small, roundish, green to brown lentil. Sometimes these are named just brown lentil. If you look closely however, there will be a greenish cast and these are much smaller and also more round than those you find in the one pound bags at the regular grocery store. These Lentils are so much better than those plain, flat, brown ones that you find everywhere. They take a little longer to cook, but are well worth the patience expended! This is a lovely, dark, meaty tasting dish without the meat!
This serves a crowd, with 9 generous half cup servings.

Try to find "French Green Lentils", as they are the best. I purchase mine at an organic grocery. If you cannot find those, then look for a small, roundish, green to brown lentil. Sometimes these are named just brown lentil. If you look closely however, there will be a greenish cast and these are much smaller and also more round than those you find in the one pound bags at the regular grocery store. These Lentils are so much better than those plain, flat, brown ones that you find everywhere. They take a little longer to cook, but are well worth the patience expended!

Minutes to Prepare: 15

Minutes to Cook: 45

Number of Servings: 9

Ingredients

1.5 C. green lentils

1 pkg Monterey Baby Bella mushrooms or 9 -10 oz sliced portabella mushrooms

2 C Imagine Organic low sodium vegetable broth, boiling

2 shallots, chopped or about 6 Tb

4 cloves garlic, chopped or about 2 tb

2 - 4 tb olive oil

3 fresh bay leaves or 1 TB ground

2 tsp. ground cumin

1 tsp. paprika

salt and freshly ground black pepper to taste

Chopped cilantro OR parsley

Directions

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.