Warning: This is a Martha Stewart recipe. That means it is long and takes a long-ish time to make, but is incredibly worth it!
Before I was dating my husband, my coworker (Allyson) and I would often bring our copious leftovers to work for lunch and alternately feed each other. We were both single women cooking full dinner recipes and enjoyed not wasting our efforts while also sharing our culinary endeavors. Since I started dating my husband, I ceased having copious leftovers....these days, I rarely have leftovers for lunch the next day...
One night, though, I invited Allyson over for dinner as we were quickly cementing our friendship. Nothing but the work of the Lord bringing us together as we both needed a sister-coworker-type. And for at least a year - although I think it is probably more like 2 years - Allyson has been asking me to share this recipe. I have been putting it off and not wanting to type it up (typing recipes is often tedious), but because I woke up at 4:30am and could not go back to sleep, I decided this was the perfect time.
This is a welcome-the-season-in, beginning-of-Fall,
hey, at least the nights and mornings are getting cooler, recipe. It is absolutely delicious. You will like it, even if you don't like lentils. It doesn't have any meat in it either, so it is a good vegetarian option.
The title, a not-so-interesting, "Warm Lentils with Mushrooms," hardly does the layers of flavor justice. The recipe comes from
Martha Stewart's Cooking School: Lessons and Recipes for the Home Cook. This is a wonderful cookbook with great details about ingredients, how-to photo steps, and gorgeous, enticing pictures. But you'll have to come visit me to see them, or buy the book. Better yet, come over and let's work through a recipe together. :)
Since I cannot tell you how amazing this recipe is with my own gorgeous, enticing pictures, all I can say is that even after a year (or more) of serving this for her, Allyson keeps asking for this recipe!
Warm Lentils with Mushrooms
(this is all straight from the cookbook and worth reading through!)
Serves 4 as a side dish, 2 as a main course
"Beans are wonderful for making dishes that are hearty enough to serve as the main part of a meal or, in smaller portions, as an accompaniment to meat, fish, or chicken. Besides protein, they lend chewy texture that holds up well when tossed with vinaigrette. This dressing is made by deglazing the pan that was used to saute the mushrooms and aromatics with vinegar, then whisking in oil. You may find that you have some left over; if you like, toss it with frisee or other salad greens, then serve the lentils over the greens. The lentils are also delicious with sausages, pan-seared tuna or roasted salmon, and duck confit."
((Do you know anyone that eats duck confit, let alone makes it??? I don't...oh Martha!))
For lentils and aromatics:
1 cup Le Pue lentils (I used whatever dried lentils were the cheapest and they worked fine), picked over and rinsed
1 medium carrot, peeled and cut into small dice (3/4 cup)
1 dried bay leaf
3 sprigs thyme
2 dried porcini mushrooms
2 tsp. coarse salt
3 cups water
For mushrooms:
3 tbsp. extra-virgin olive oil
1 tbsp. unsalted butter
5 ounces cremini mushrooms (2 cups), sliced (I used the regular button mushrooms and it worked fine, and you could probably use whatever mushroom you fancy)
coarse salt and freshly ground black pepper
1 medium shallot, minced
1 garlic clove, minced
For vinaigrette:
2 tbsp. red-wine vinegar
1 tsp. dijon mustard
coarse salt and freshly ground black pepper
3 tbsp. extra-virgin olive oil
2 tbsp. coarsely chopped fresh flat-leaf parsley
Cook Lentils Combine lentils, carrot, bay leaf, thyme, porcini, salt and the water in a saucepan and bring to a boil over high heat. Reduce to a simmer and cook, partially covered, until the lentils are tender, about 35 minutes. Drain, discarding herbs, porcini, and liquid, and transfer to a bowl.
Saute Mushrooms Meanwhile, heat a large skillet over high heat until hot, then add 2 tbsp. oil and the butter and swirl until butter is melted. Working in batches if necessary, add cremini (or whatever mushroom you desire) and season lightly with salt and pepper; saute until mushrooms are golden brown and their juices have evaporated, about 5 minutes. Add shallot and garlic; cook, stirring occasionally, until shallot is translucent, about 2 minutes. Add to lentils and stir gently to combine.
Make vinaigrette Deglaze pan: Pour the vinegar into skillet (remove from heat if vinegar spatters) and boil, scraping up any brown bits from the bottom of the pan with a wooden spoon, 10 seconds (do not allow liquid to reduce). Transfer mixture to a small bown adn whisk in mustard, 1 tsp. salt, and 1/4 tsp. pepper. Whisking constantly, add oil in a slow, steady stream until emulsified.
Toss and Serve Stir in 3 tbsp. vinaigrette into lentils, then add parsley and toss to combine. Serve warm or at room temperature, drizzled with additional vinaigrette if desired.
