Fresh From Nancy's Garden

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Spicy Green Lentils with Mushrooms and Spinach

We’re experiencing a true cold snap in Southern California–it was 40 degrees in Laguna Beach this morning! I know that’s practically a heat wave if you’re in the Midwest, but for us, it’s really, really cold. Because of the weather, I was inspired to make a nice warm dish of lentils.

I found this recipe on Food & Wine and adapted it to make it a little spicier. The result? Delicious! And for my Vegan friends, this one’s for you.

It’s super easy to make and ready in about a half hour.

  • 1/2 cup green lentils
  • 3 TBS. olive oil, divided
  • 1/2 lb. mushrooms, stems discarded (you can save them for a broth) sliced 1/4 inch thick
  • Kosher salt 
  • cayenne pepper
  • 2 cloves garlic, minced
  • 1/4 tsp. ground cumin
  • 1/4 tsp. ground coriander
  • 1/4 tsp. freshly ground pepper
  • 1/8 tsp. turmeric
  • 1 TBS. chopped parsley
  • 2 large handfuls spinach, coarsely chopped

Rinse lentils, put them in a small sauce pan and cover with 2 1/2 cups of water. Bring to a boil, cover, and cook over low heat until soft, about 20-30 minutes.

In a larger sauce pan, heat 2 TBS. oil. Add the mushrooms and season with salt. Cook over medium heat with the lid on, stirring occasionally for about 5 minutes or until they start to brown. 

Add the remaining 1 TBS. oil, garlic, cumin, coriander, pepper, cayenne pepper, turmeric and cook, stirring for about 1-2 minutes. 

Add the spinach and parsley, and cook until wilted, 3-4 minutes.

When the lentils are tender, add them and their liquid to the pot with the mushrooms and spinach. Simmer for 3-5 minutes on low heat to incorporate flavors. (You can add more water if they’re too dry–I didn’t need to do this).

Taste and season with salt. I usually don’t use too much salt, but this dish seemed to need it.

Ladle into bowls, garnish with parsley, and serve warm.

 Here are the ingredients.
 Cook the lentils.
 Cook the mushrooms.
 Add the spices and the spinach.
 Stir in the lentils and their broth.
Ladle into bowls, garnish and enjoy.
Bon Appetit!

Categories: Sides, Vegetables

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