I’ve been wanting to cook some lentils for awhile but wanted to try something other than the dal soup I make. I found this tasty recipe which turned out pretty well.
1 cup lentils
1 clove garlic, diced
3-4 T. red wine
1/2 T. olive oil (or walnut oil)
Salt & Pepper
2 roma tomatoes, diced
1/2 cup chopped walnuts
3 oz. blue cheese
6 portobello mushrooms
Cream of Balsamic
Cook the lentils as directed, about 20 minutes in boiling water. Drain water and saute lentils with oil and garlic for about 2-3 minutes. Add the red wine, tomatoes, walnuts and blue cheese and mix together. Cook for a few minutes more. Salt and pepper to taste.
Clean portobello mushrooms and brush oil on the bottom side before putting in a baking dish. Pour a splash of red wine and balsamic vinegar (or cream of balsamic) into each cap. Scoop lentil mix into each mushroom. Sprinkle any left over blue cheese on top. Bake at 400 for about 20 minutes.
Notes: Next time I will need to season the lentils more while they are on the stove. Maybe try an additional spice to season with.
Servings: 6 servings (1 mushroom per serving)