I’ve shared some incredibly basic Meatless Monday meal ideas since starting this feature, but today I wanted to challenge you to try something a bit more time-intensive, though it’s still ridiculously easy. I present Garlic Mushrooms and Lentils:
Yes, they look like a mushy mess, but they are amazingly delicious, easy, and filling. Oh yes, and healthy, too. Notice how there’s no fat? Yes, I promise it still tastes good!
They recipe is adapted from Madhur Jaffrey’s World Vegetarian cookbook.
- 1 cup red lentils
- About 1/4 cup low-sodium veggie broth
- 1 small onion, peeled and finely sliced
- 1 tsp (or to taste) crushed red pepper
- 6 garlic cloves, peeled and finely chopped, divided
- 1 bay leaf
- 2 tsp salt, divided
- 1 lb mushrooms of any kind (I like wild mushrooms, but button or cremini will work, too)
- Black pepper
- 1/4 tsp cayenne
- 5 Tbsp finely chipped fresh parsley
Wash the lentils. In a medium pan, heat about 3 tablespoons broth over medium heat. Add the onion, cooking until softened. Add more veggie broth if necessary. Then add the red pepper and 3 garlic cloves to the pot, stirring for 10 seconds before throwing in the lentils, the bay leaf, and 2 1/2 cups water. Boil, reduce heat to low, and partially cover. Cook gently for 30 minutes, or until the lentils are tender. Add salt and pepper. Set aside.
Meanwhile, clean mushrooms and thinly and evenly slice. Heat 3 tablespoons or so of the broth in large frying pan over medium heat. Add remaining 3 cloves of garlic. Stir once and add the mushrooms, sauteing until they have softened. Add salt, pepper, and cayenne, stirring to mix. Add in 4 tablespoons of parsley and turn off heat. Serve the lentils topped with the mushrooms. Makes four servings.
The original recipe called for something like 1/4 cup of olive oil for four servings. Mine has none at all, and you wouldn’t even miss it.
Serve alongside a simple green salad and enjoy!