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.

INGREDIENTS

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.