MUSHROOM AND LENTIL RECIPES RECIPES

MUSHROOM AND LENTIL SOUP RECIPE - FOOD.COM

Mushroom and Lentil Soup Recipe - Food.com image

I found this recipe in A cookbook from the library ( The Healing Foods Cookbook from Prevention Magazine Editors) I am always looking for meatless meals and this looks like a good one.

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 30 minutes

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

1 large onion, chopped
1 tablespoon olive oil
5 cups stock
8 ounces mushrooms, sliced
1 carrot, diced
1/2 cup dried lentils
1 teaspoon dried rosemary
1 bay leaf

Steps:

Use a 3 quart saucepan over medium heat.
Saute the onions in the oil til lightly browned, about 12 minutes.
Add the stock, mushrooms, carrots, lentils, rosemary and bay leaf.
Bring to boil.
Reduce heat, cover loosely, and let simmer until the lentils are tender, about 3o minutes.
Discard the bay leaf.

Nutrition Facts : Calories 99.5, FatContent 2.6, SaturatedFatContent 0.4, CholesterolContent 0, SodiumContent 11, CarbohydrateContent 14.3, FiberContent 6, SugarContent 2.6, ProteinContent 5.7

AROMATIC LENTILS AND SAUTEED MUSHROOMS RECIPE | ROGER MO…

Aromatic Lentils and Sauteed Mushrooms Recipe | Roger Mo… image

Provided by Roger Mooking

Total Time 1 hours 35 minutes

Prep Time 15 minutes

Cook Time 45 minutes

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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Ingredients.
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Total Time 1 hours 30 minutes
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2. Add water, Red Lentils, soy sauce, dried basil and salt. Bring mixture to boil, then reduce heat and simmer, covered, for 25–30 minutes, stirring occasionally, until Red Lentils are tender. Set aside.

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MUSHROOM AND LENTIL SOUP RECIPE - FOOD.COM

I found this recipe in A cookbook from the library ( The Healing Foods Cookbook from Prevention Magazine Editors) I am always looking for meatless meals and this looks like a good one.
From food.com
Reviews 5.0
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Calories 99.5 per serving

Discard the bay leaf.

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