Best Spicy Lentils With Mushrooms Recipes

SPICY LENTILS WITH MUSHROOMS

Spicy Lentils With Mushrooms image

"Labhia aur khumbi" - modified from Madhur Jaffrey's Indian Cooking (I think). (Originally used black-eyed beans, 6T oil and 250g mushrooms.)

Provided by asharpe2

Categories Curries

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 16

Ingredients

2 tablespoons oil
1 large onion (chopped)
1 teaspoon cumin seed
2 1/2 cm cinnamon sticks
4 garlic cloves
100 g mushrooms (sliced)
400 g chopped tomatoes
250 g dried brown lentils
2 cups water
2 teaspoons ground coriander
1 teaspoon ground cumin
1/2 teaspoon ground turmeric
1/4 teaspoon cayenne pepper (optional)
2 teaspoons salt
black pepper (optional)
3 tablespoons chopped fresh coriander

Steps:

Gently fry onion, cumin seeds, cinnamon stick, garlic, & mushrooms in oil.
Add remaining ingredients, except for salt and fresh coriander.
Simmer for about an hour.
Add salt and pepper.
Remove cinnamon stick.
Garnish with fresh coriander.

Nutrition Facts : Calories 220.4, Fat 5.5, SaturatedFat 0.8, Sodium 785.9, Carbohydrate 32, Fiber 14.4, Sugar 3.9, Protein 12.3

AROMATIC LENTILS AND SAUTEED MUSHROOMS

Aromatic Lentils and Sauteed Mushrooms image

Provided by Roger Mooking

Time 1h35m

Yield 4 servings

Number Of Ingredients 20

Ingredients

Sauteed Mushrooms
1 1/2 tablespoons vegetable oil
1 1/2 tablespoons butter
1 pound crimini mushrooms, quartered
1 clove garlic, smashed
3 tablespoons coarsely chopped fresh thyme
1/3 cup balsamic vinegar
Salt and freshly ground black pepper
Lentils
1 1/2 cups dried green lentils, rinsed and drained
2 shallots, smashed
3 cloves garlic, smashed
5 sprigs fresh thyme
3 bay leaves
3 cups water
Sauteed Mushrooms
2 ripe tomatoes, diced
1/4 bunch fresh chives, thinly sliced
Crispy Glazed Pork Belly
Salt and freshly ground black pepper

Steps:

Mushrooms:
Put the oil and butter in a saute pan over medium-high heat. Once the butter has melted, add the crimini mushrooms, garlic, and thyme, saute until golden brown, approximately 5 minutes. Add the balsamic vinegar, season with salt and pepper, toss and remove from heat. Reserve the mushrooms to add to the cooked lentils.
Lentils:
Put the lentils, shallots, garlic, thyme, bay leaves, and water in a pot, bring to a boil, cover and reduce to a simmer, cook until lentils are tender.
Remove the bay leaves, garlic, and shallots, and set aside. Strain the lentils and put in a large bowl.
Puree the garlic and shallots, and add back to the lentils and season with salt, and pepper. Add the sauteed mushrooms and diced tomatoes to the lentils. Toss and garnish with chives.

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