Lentils with mushrooms

Name: Lentils with mushrooms - Nora O.
Ingredients: 400 g green lentils; 1 onion; 5 cloves of garlic; 3; 5 tablespoons olive oil; 200 g champignon mushrooms; 1 teaspoon smoked paprika; 1 tablespoon balsamic vinegar; 4 large tomatoes or 16 cherry tomatoes; a handful of basil leaves; salt; black pepper

Sezon - Lentils with mushrooms by Nora O. - Recipia

Sometimes, when I'm out of ideas for dinner and need something that won't give me much trouble, I make this lentil dish with mushrooms and tomatoes. The ingredients are simple, almost everything can be found easily, and it doesn't clutter my kitchen with pots. I've noticed that if I wash the mushrooms just before using them, they don't stain and don't leave unnecessary water in the pan. I use what I have in the fridge, but I keep lentils and tomatoes as the base. Quick Info Total time: about 35-40 minutes Preparation time: 10 minutes Cooking time: 25-30 minutes Servings: 4 Difficulty: easy Recipe type: main course, suitable for lunch or dinner Ingredients 400 g green lentils 1 onion 5 cloves of garlic 3-5 tablespoons olive oil 200 g champignon mushrooms 1 teaspoon smoked paprika 1 tablespoon balsamic vinegar 4 large tomatoes or 16 cherry tomatoes a handful of basil leaves salt black pepper Preparation method 1. Peel and finely chop the onion and garlic. 2. Heat the olive oil in a pot, add the onion and garlic, and sauté for 2-3 minutes until softened. If I prefer to avoid frying, I pour water directly from the start, along with the onion and garlic. 3. Add the cleaned lentils (I usually check quickly for stones or other debris) and 500 ml of water. 4. Bring to a boil, then reduce the heat and let simmer for about 15 minutes. 5. While the lentils are cooking, I take care of the mushrooms. I wash them just before cooking to avoid discoloration and cut them into quarters. 6. Place the mushrooms in a pan, add a little olive oil, and lightly brown them over medium heat, just enough to get some color. 7. Dice the tomatoes (if using cherry, I cut them in half) and add them over the mushrooms. 8. Wash the basil, chop it finely, and add it to the mixture in the pan. Let it cook for another 2-3 minutes, just enough to blend the flavors. Remove the pan from the heat and keep the mixture warm. 9. After the lentils have cooked, season them with balsamic vinegar, salt, ground black pepper, and smoked paprika. Mix well. 10. When serving, place the lentils on plates and top with the mushrooms and tomatoes. Sprinkle a little smoked paprika on top if I want an extra touch of color. Why I make the recipe often I like it because it’s quick to make, doesn’t require many pots, and is easy to adapt. The dish remains tasty even if I make it in advance. The ingredients are accessible, and the combination of lentils and mushrooms provides a hearty meal without being heavy. Tips and variations Tips Don’t let the mushrooms sit too long after washing, or they will become soft and take on a yellowish color. If the lentils absorb all the water before they are cooked, add a few more tablespoons, just enough to prevent burning. Smoked paprika adds flavor; don’t replace it with sweet paprika unless necessary. If you want a creamier texture for the lentils, you can partially mash them with a fork, but usually, that’s not necessary. Substitutions Yellow onion can be replaced with red onion for a sweeter taste. Garlic can be reduced if you don’t prefer a strong flavor. Balsamic vinegar can be replaced with a little lemon juice, but the taste will be less rich. If you don’t have smoked paprika, you can use sweet paprika, but the flavor won’t be as intense. Variations You can add fresh spinach at the end, after turning off the heat, for an extra touch of color. Red lentils cook faster, but the texture will be softer and the taste different. A few roasted pumpkin seeds on top when serving add a crunchy texture. Serving ideas It’s good both warm and at room temperature. It goes well with slices of whole grain bread or alongside simple salads. It can be served as a side dish with meat dishes or as a vegetarian main course. Frequently asked questions Do lentils need to be soaked? For the green lentils used here, it is not mandatory to soak them. If you want to shorten the cooking time, you can place them in cold water for 1-2 hours. Can mushrooms be added raw to lentils? I do not recommend this, as they will release water and can make everything too mushy. Sauté them separately to preserve their taste and texture. Can I use red lentils instead of green? Yes, but they will cook faster and break down more easily. The taste is slightly sweeter, and the texture will be less firm. Can the recipe be frozen? You can freeze the plain lentils without the vegetables on top. The mixture with mushrooms and tomatoes does not freeze as well. How spicy is it with smoked paprika? Smoked paprika is not hot; it just adds flavor and color. If you use hot paprika, adjust according to your preference. Nutritional values The values are estimates for one serving (out of four): Calories: approximately 370 Protein: 18 g Carbohydrates: 60 g Fats: 7-9 g Fiber: 15 g It depends a lot on the type of lentils and the amount of oil used. Lentils and mushrooms provide plant-based proteins and fiber, while the oil and nuts (if used) increase the intake of healthy fats. Storage and reheating Lentils with mushrooms can be stored in the refrigerator in a covered container for up to 3 days. When reheating, add 1-2 tablespoons of water if it has become too dry. I do not recommend freezing the mixture with mushrooms and tomatoes, as they lose their texture. Plain lentils freeze better, but it’s preferable to make the mushroom and tomato part fresh.

Lentils with mushrooms

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