Mushroom Lentils
17 ingredients · 8 steps · from Pepper On Top
Ingredients
- ½ Cup Green lentils
- Enough to cover Water (for soaking)
- Small pinch Salt (for cooking lentils)
- 1 Tbsp Cooking oil
- 500gm Whole cremini mushroom
- Small pinch Black pepper
- ½ Tbsp Cooking oil (for sautéing)
- ½ Cup White onions, chopped
- 2 Cloves Garlic, finely chopped
- ¼ Cup Sun dried tomatoes, chopped
- 1 Tsp Sun-dried tomato oil
- ½ Tsp Smoked paprika
- 1 Tsp Dried oregano
- 1 Tsp Dried thyme
- 250gm Chopped spinach
- To taste Salt (for seasoning)
- To taste Black pepper (for seasoning)
Steps
- Wash the green lentils until water runs clear and soak them for 1 hour.
- Combine soaked lentils with 2 cups of water and a small pinch of salt. Let the lentils cook for 20 minutes, or until they are tender but not mushy.
- In a pan, heat 1 Tbsp of cooking oil. Add the sliced whole cremini mushrooms, a small pinch of salt, and black pepper. Mix well and cook for another 5 minutes until the mushrooms release their moisture and start to brown. Transfer the cooked mushrooms to a plate and set aside.
- In the same pan, add ½ Tbsp of cooking oil. Add the chopped white onions and allow them to cook.
- Add the finely chopped garlic and allow it to cook until fragrant.
- Stir in the chopped sun dried tomatoes, sun-dried tomato oil, smoked paprika, dried oregano, and dried thyme.
- Add the chopped spinach and let it cook until wilted.
- Combine the cooked lentils (drained), cooked mushrooms, salt to taste, and black pepper. Serve this lentil and mushroom dish on its own or paired with your favorite rice.
Recipe extracted by Foodle from “Why Mushroom Lentil Recipe Holds a Special Place Beyond Just a Favorite Dish!” by Pepper On Top. Quantities follow the video and may be approximate — watch the original for technique.