Spiced Lentils with Mushrooms and Greens

Photo: Tina Rupp

"I love lentils: They're packed with protein, very filling and a good source of iron," says Jill Donenfeld. Eat these stewy lentils as a light lunch or serve alongside Donenfeld's roasted cauliflower with raisins.

Yield: 2 main-course or 4 side-dish servings
Total:
Recipe from Food & Wine

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Recipe Time

Total: 40 Minutes

Nutritional Information

Amount per serving
  • Calories: 208
  • Fat: 11g
  • Saturated fat: 1.5g
  • Carbohydrate: 24g
  • Fiber: 6g

Ingredients

  • 1/2 cup brown or green lentils
  • 3 tablespoons extra-virgin olive oil
  • 1/2 pound shiitake mushrooms, stems discarded and caps sliced 1/4 inch thick
  • Salt
  • 1 garlic clove, minced
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon ground coriander
  • 1/4 teaspoon freshly ground black pepper
  • 1/8 teaspoon turmeric
  • 1 tablespoon chopped parsley
  • 1/2 pound Swiss chard or other tender greens, large stems discarded and leaves coarsely chopped

Preparation

  1. In a small saucepan, cover the lentils with 2 1/2 cups of water and bring to a boil. Cover and cook over low heat until the lentils are tender, about 30 minutes.
  2. Meanwhile, in a medium saucepan, heat 2 tablespoons of the olive oil. Add the shiitake and season with salt. Cover and cook over moderate heat, stirring, until the mushrooms are tender and starting to brown, 5 minutes. Add the remaining 1 tablespoon of olive oil along with the garlic, cumin, coriander, pepper and turmeric and cook, stirring, until fragrant, 1 minute. Add the greens and cook, stirring, until wilted, 2 minutes.
  3. Add the lentils and their cooking liquid to the mushrooms and simmer for 3 minutes. Add up to 1/4 cup of water if the lentils are too dry. Season with salt. Ladle the lentils into bowls, garnish with the parsley and serve.
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