Roasted Mushrooms or Vegetables with Braised Lentils
Fennel and roasted mushrooms add a whole different dimension to braised lentils. This dish is versatile - make it vegan, vegetarian or omnivore - each version more than satisfying. Roast any vegetables you like to vary the tastes. Top it with an egg, feta or ricotta and you have a different meal every time. The photos at the bottom show lentils with mushrooms and also with roasted parsnips and carrots. The leftovers (if there are any) taste of all the great flavours settling in together. Delicious.
More vegetarian or vegan options: White Bean Shakshouka, Fall-Apart Caramelized Cabbage, Summer Squash or Zucchini Galette, Asparagus Galette, Squash with Nutmeg, Spinach and Cheese, Curry Marinated Summer Squash, Quiche with Sweet Potato Crust, Herby Grain Salad with Butter-Basted Mushrooms, Crispy Chickpeas with Lemon/Garlic Yogurt, Roasted Chickpea and Vegetable Salad, Roasted Mushrooms with Braised Lentils, Warm Lentils and Potato Salad, Walnut or Almond Pesto Pasta, Pasta with Hazelnut Pesto and Parmesan, Paneer with Burst Cherry Tomato Sauce. Back to Main Dishes.
Serves 4
Ingredients
2 lb. mushrooms of any variety or any preferred vegetables
Olive oil
Kosher salt
Pepper
1 medium onion, chopped
1 fennel bulb, chopped. Use the stalks and fronds, but leave whole to remove at the end.
1/4 cup garlic, minced
2 cups green or black lentils, rinsed
2 bay leaves
Zest of 2 lemons (optional)
Water or chicken broth
Yogurt or feta cheese or egg (all optional)
Method
Preheat an oven to 375 degrees. Slice the mushrooms or vegetables to a size that suits you. Drizzle olive oil on the mushrooms and spread them on a baking pan, giving them enough space to avoid steaming as they roast. Roast them for about 20 minutes or until browned, turning a few times. Remove from the oven and set aside.
Meanwhile, in a saucepan on medium-high, saute the onion and fennel for 5-8 minutes, until soft, but not brown. Then add the garlic, saute until cooked - about 2 minutes, stirring often.
Add the lentils and mix with the onions, etc. Pour in enough cold water or chicken broth to just barely cover the lentil/onion mixture. Season with Kosher salt and pepper and bay leaves. Simmer open until the lentils are tender, adding liquid if necessary, about 20 minutes.
Remove the bay leaves, the fennel stalks and fronds. Discard.
Stir in the lemon zest (if using). Finish with a quick drizzle of olive oil.
Serving Options:
1) (Shown ) Spoon the lentil mixture onto a plate or into a bowl and top with the mushrooms. or vegetables. If making mushrooms, drizzle any mushroom liquid over. Serve with croutons and a lemon wedge or top with feta cheese, ricotta, yogurt or a fried egg.
or
2) Combine the lentils with the roasted mushrooms and the mushroom juices or vegetables. Sprinkle with croutons and serve with a lemon wedge, or top with feta cheese, yogurt or a fried egg.
Fennel and roasted mushrooms add a whole different dimension to braised lentils. This dish is versatile - make it vegan, vegetarian or omnivore - each version more than satisfying. Roast any vegetables you like to vary the tastes. Top it with an egg, feta or ricotta and you have a different meal every time. The photos at the bottom show lentils with mushrooms and also with roasted parsnips and carrots. The leftovers (if there are any) taste of all the great flavours settling in together. Delicious.
More vegetarian or vegan options: White Bean Shakshouka, Fall-Apart Caramelized Cabbage, Summer Squash or Zucchini Galette, Asparagus Galette, Squash with Nutmeg, Spinach and Cheese, Curry Marinated Summer Squash, Quiche with Sweet Potato Crust, Herby Grain Salad with Butter-Basted Mushrooms, Crispy Chickpeas with Lemon/Garlic Yogurt, Roasted Chickpea and Vegetable Salad, Roasted Mushrooms with Braised Lentils, Warm Lentils and Potato Salad, Walnut or Almond Pesto Pasta, Pasta with Hazelnut Pesto and Parmesan, Paneer with Burst Cherry Tomato Sauce. Back to Main Dishes.
Serves 4
Ingredients
2 lb. mushrooms of any variety or any preferred vegetables
Olive oil
Kosher salt
Pepper
1 medium onion, chopped
1 fennel bulb, chopped. Use the stalks and fronds, but leave whole to remove at the end.
1/4 cup garlic, minced
2 cups green or black lentils, rinsed
2 bay leaves
Zest of 2 lemons (optional)
Water or chicken broth
Yogurt or feta cheese or egg (all optional)
Method
Preheat an oven to 375 degrees. Slice the mushrooms or vegetables to a size that suits you. Drizzle olive oil on the mushrooms and spread them on a baking pan, giving them enough space to avoid steaming as they roast. Roast them for about 20 minutes or until browned, turning a few times. Remove from the oven and set aside.
Meanwhile, in a saucepan on medium-high, saute the onion and fennel for 5-8 minutes, until soft, but not brown. Then add the garlic, saute until cooked - about 2 minutes, stirring often.
Add the lentils and mix with the onions, etc. Pour in enough cold water or chicken broth to just barely cover the lentil/onion mixture. Season with Kosher salt and pepper and bay leaves. Simmer open until the lentils are tender, adding liquid if necessary, about 20 minutes.
Remove the bay leaves, the fennel stalks and fronds. Discard.
Stir in the lemon zest (if using). Finish with a quick drizzle of olive oil.
Serving Options:
1) (Shown ) Spoon the lentil mixture onto a plate or into a bowl and top with the mushrooms. or vegetables. If making mushrooms, drizzle any mushroom liquid over. Serve with croutons and a lemon wedge or top with feta cheese, ricotta, yogurt or a fried egg.
or
2) Combine the lentils with the roasted mushrooms and the mushroom juices or vegetables. Sprinkle with croutons and serve with a lemon wedge, or top with feta cheese, yogurt or a fried egg.