Lentils with Mushrooms and Garlic recipe
|Prep time||15 minutes|
|Cook time||20 minutes|
|Total time||35 minutes|
|Meal type||Side Dish|
|Description||This is a very versatile recipe because you can turn into thousands of more recipes simply by adding additional spices, seasoning, sauces, and other ingredients. Ideas: Asian flavorings for a Chinese or Thai stir-fry; taco seasoning for tacos or taco salads; Italian herbs and spices for pasta, salads, casseroles, lasagnas, etc., or add to soup or salad. Mix with BBQ sauce and make a "pulled plant" sandwich.|
Please note: only the ingredient list has been updated, you will need to allow for different cooking times, temperatures and quantities in each step.
- 4 cups lentils (cooked - if using canned, rinse and drain them well)
- ½ large sweet vidalia onion (sliced thinly)
- 3 large portabella mushrooms (sliced into thin strips)
- 3 cloves garlic (cut into thin round slices)
- 2 tablespoons cooking fat (your choice - palm shortening recommended)
- ¼ teaspoon black pepper (or to taste)
- ½ teaspoon pink himalayan salt (or salt of choice - to taste)
Cook lentils if not cooked; or set cooked lentils aside/drain canned ones
Add cooking fat to nonstick frying pan; heat on medium. When fat is hot, carefully add in sliced onions, garlic, and mushrooms; saute until softened and cooked through. Season with salt and pepper as desired; stir well.
When onions, garlic, and mushrooms are softened, add in cooked lentils and stir together. Heat for 5-6 minutes or until lentils are warmed and incorporated with other components.
Add a photo
Have you made this lentils with mushrooms and garlic recipe? Show us how it turned out. It will appear under the main image on the recipe page!
What are private notes?
These notes appear on the recipe page and are visible only to you.
If you feel that the chocolate cake you just made needs more chocolate then remind yourself here for when you cook it again.