Lentils and Garlic Mushrooms

Yet another recipe inspired by Madhur Jaffrey's World Vegetarian. Serve with rice and an Indian flat bread or whole wheat olive oil biscuits for a satisfying vegetarian meal.

Lentils and Garlic Mushrooms

Recipe by Lisa Turner Adapted from Madhur Jaffrey's World Vegetarian: More Than 650 Meatless Recipes from Around the World Cuisine: Middle Eastern Published on October 22, 2007 Quick and easy, juicy and garlicky mushrooms served over garlic and chili flavored lentils Print this recipe Lentils: 3 tablespoons olive oil 1 onion, cut into thin slices 1 dried whole red chili 1 to 2 fresh red chilies, seeded and chopped 3 cloves garlic, finely chopped 1 cup dried green lentils, rinsed 2 1/2 cups water 1 teaspoon sea salt fresh ground black pepper Mushrooms: 3 tablespoons olive oil 3 cloves garlic, minced or crushed 1 lb (450 g or 6 cups) white mushrooms, sliced 1 teaspoon sea salt fresh cracked black pepper 1/2 teaspoon cayenne handful of fresh parsley, chopped plain whole fat yogurt Instructions: Prepare the lentils first. Heat the oil in a medium saucepan over medium-high heat. When hot, add the onion and stir for 8 to 10 minutes or until the onion is reddish-brown and crisp. Remove the onion with a slotted spoon and transfer to a paper towel to drain. Put the dried and fresh red chilies and garlic into the pan, followed immediately by the lentils and water. Bring to a boil and then reduce the heat to medium-low. Partially cover the pan and simmer the lentils gently for about 30 minutes or until the lentils are cooked. Season with salt and pepper. Meanwhile, cook the mushrooms. Heat the oil in a large frying pan or wok over high heat. When hot, add the garlic to the pan, followed quickly by the mushrooms. Stir for 8 to 10 minutes or until the mushrooms soften and begin to release their liquid. Add the salt, pepper, cayenne and most of the parsley. Stir to combine. Ladle the lentils into bowls or pasta plates. Spoon generous helpings of the mushrooms over each serving, top with a dollop of yogurt, and scatter pieces of browned onion over top. Garnish with the remaining parsley and serve hot. Makes 2 to 4 servings