Lentils and Mushrooms
in Red Wine

Source: 30-Minute Vegetarian Recipes
Author: Mary Gwynn
Servings: 2
Type: Vegan

Time to cook: 25 minutes

[Serve with rice, couscous or creamy mashed potatoes. Different mushrooms or mustards change flavor and intensity of the dish; brown mushrooms like crimini or baby portabellas are preferred for stronger flavor.]

1 leek
1/2 garlic clove
1 cup fresh mushrooms
1 tbsp olive oil
5 tbsps red wine
3 tbsp tomato puree
1 tbsp soy sauce
1/2 tsp dijon-style mustard
1-1/2 tbsps chopped fresh parsely
1/2 tbsp chopped fresh thyme
2 cups cooked lentils
salt and pepper to taste
fresh parsley to garnish

  1. To prepare the vegetables, slice theleek, then rinse it in plenty of cold water and drain well. Mince the garlic and slice the mushrooms.

  2. Heat the oil in a saucepan over medium heat. Add the leek and garlic and cook 3 minutes, stirring occasionally, until the leek is softened but not browned.

  3. Stir in the sliced mushrooms, turn up the heat and continue cooking, stirring occasionally, until they are lightly browned, about 5 minutes.

  4. Stir in the wine, chopped parlsey and thyme, mustard, tomato puree, and soy sauce and season well. Bring to a boil, then simmer 10 minutes, stirring occasionally.

  5. Sitr the lentils into the mushroom mixture and continue simmering 5 minutes more to heat through. If there is a lot of liquid, turn up the heat and boil the mixture rapidly to reduce the liquid. Check the seasonings and garnish with parsley.

Nutritional Information:
363 calories, 8 g total fat (1 g total fat), 0 mg cholestrol, 274 mg soldium, 51 g carbohydrate, 13 g fiber, 20 g protein

Personal Notes: Cooking lentils - To cook the lentils rinse about 2/3 cup lentils. Place them in a saucepan with 1-1/3 cups of water. Bring to boiling; reduce heat. Simmer covered for 15 to 20 minutes for green and yellow varieties or 3 to 5 minutes for red. Drain. There are also pressure cooker methods out there, but I find that this method cooks them sufficiently for my recipes.

Available at Amazon.com
Mary Gwynn's 30-Minute Vegetarian Recipes
by Mary Gwynn, Peter Meredith Paperback>
Hardcover (September 1996)
Meredith Pr; ISBN: 0696206153

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