Red Lentils, Tomatoes & Mushrooms ~ A Hearty Bowl ‘o Vegan Eats

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Red Lentils, Mushrooms, TomatoesFollowing on the heels of a flubber-inducing two week holiday (read my going Vegan for a day on cruise), it was time to detox from all the great grub. Mushrooms convinced me I needed to cook them pronto; they were growing frantically. What, YOU don’t grow your own mushrooms?

We actually hired babysitters for the mushrooms for our trip – “Team W” up the street. Three kids in one family, ranging from first to sixth grade – to me, that’s cheap and handy plant-watering, kitty-feeding, mushroom-sitting staff.

The mushrooms were a gift. At Camp Blogaway, one goodie for any blogger willing to schlepp it home was a Grow Your Own Mushroom Kit.  Several campers neglected theirs post-Camp, but the mushrooms seem to sprout anyway. Tweets online about surprise discoveries were hilarious. Our kit… Larry was dubious. It wasn’t working. It wasn’t working. Vacation was approaching when suddenly, POOF – luscious pearl oyster mushrooms! We cooked our first crop. Then handed the kit to the mushroom-sitters. Upon our return, a second crop was ready.

I was jet lagged this night’s dinner. Luckily, lentils are fast food. Seriously FAST food to cook. Spices and tomatoes make them pretty tasty but when you add sautéed mushrooms, mmmeaty. Vegans, good to go.

Red Lentils, Tomatoes and Mushrooms

  • 1 1/4 cup dried red lentils
  • 2 1/2 cups water
  • 1 tablespoon Herbs de Provence
  • 1 can 14.5 ounces no salt added diced tomatoes
  • 1 cup sliced pearl oyster mushrooms (or button, portabella, other mushrooms)
  • 1 tablespoon olive oil
  • 1 tablespoon butter (use margarine for vegan)
  • salt and pepper to taste

Check lentils for foreign matter and remove. Rinse and drain. Combine lentils with water in a saucepan and bring to a boil. Stir in Herbs de Provence. Reduce heat to simmer, cover and cook until tender – approximately 10 to 15 minutes. Once cooked to your preferred doneness, stir them a bit to get cramy.

Meanwhile, in a small sauté pan, melt the butter with the oil. Add the mushrooms and sauté until cooked through and brown. Set aside.

To the cooked lentils, stir in tomatoes (with juice) and mushrooms. Salt and pepper to taste. Serve hot. Makes 4 servings.

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