Lentils with Mushrooms and Garlic recipe
| Serves | 8 |
| Prep time | 15 minutes |
| Cook time | 20 minutes |
| Total time | 35 minutes |
| Meal type | Side Dish |
| Misc | Serve Hot |
| 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. |
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Please note: only the ingredient list has been updated, you will need to allow for different cooking times, temperatures and quantities in each step.
Ingredients
- 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)
Optional
- ½ teaspoon pink himalayan salt (or salt of choice - to taste)
Directions
Step 1
Cook lentils if not cooked; or set cooked lentils aside/drain canned ones
Step 2
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.
Step 3
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.
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