- 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.
