Warm Lentils and Mushrooms and Martha Stewart’s Cooking School Cookbook Winner

Warm Lentils and Mushrooms and Martha Stewart’s Cooking School Cookbook Winner takes about 45 minutes from beginning to end. For 41 cents per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. One portion of this dish contains about 1g of protein, 13g of fat, and a total of 131 calories. This recipe serves 4. This recipe is liked by 174 foodies and cooks. Head to the store and pick up coarse salt, cremini mushrooms, unsalted butter, and a few other things to make it today. It is brought to you by TasteSpotting. It is a good option if you're following a gluten free, lacto ovo vegetarian, and primal diet. All things considered, we decided this recipe deserves a spoonacular score of 21%. This score is rather bad. Similar recipes include Martha Stewart’s Gingerbread, Martha Stewart’s Cupcakes, Part 1, and Vanilla Cupcakes From Martha Stewart.

Servings: 4

 

Ingredients:

Equipment:

Cooking instruction summary:

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.Saut MushroomsHeat a large skillet over high heat until hot, then add 2 tablespoons oil and the butter and swirl until butter is melted. Working in batches if necessary, add cremini mushrooms and season lightly with salt and pepper; saut until mushrooms are golden brown and 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 VinaigretteDeglaze pan by pouring 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 bowl and whisk in mustard, 1 teaspoon salt, and teaspoon pepper. Whisking constantly, add oil in a slow, steady stream until emulsified.Toss and ServeStir 3 tablespoons vinaigrette into lentils, then add parsley and toss to combine. Serve warm or at room temperature, drizzled with additional vinaigrette if desired.

 

Step by step:

1. 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.

2. Drain, discarding herbs, porcini, and liquid, and transfer to a bowl.Saut Mushrooms

3. Heat a large skillet over high heat until hot, then add 2 tablespoons oil and the butter and swirl until butter is melted. Working in batches if necessary, add cremini mushrooms and season lightly with salt and pepper; saut until mushrooms are golden brown and juices have evaporated, about 5 minutes.

4. Add shallot and garlic; cook, stirring occasionally, until shallot is translucent, about 2 minutes.

5. Add to lentils and stir gently to combine.Make Vinaigrette

6. Deglaze pan by pouring 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).

7. Transfer mixture to a small bowl and whisk in mustard, 1 teaspoon salt, and teaspoon pepper.

8. Whisking constantly, add oil in a slow, steady stream until emulsified.Toss and

9. Serve

10. Stir 3 tablespoons vinaigrette into lentils, then add parsley and toss to combine.

11. Serve warm or at room temperature, drizzled with additional vinaigrette if desired.

Nutrition Information:

covered percent of daily need