Provencal Green Lentils with Mushrooms
- 2 Tbs. olive oil
- 12 oz. cremini or button mushrooms, trimmed and sliced
- 1 12 cups thinly sliced leeks (white and light green parts only), well-rinsed before slicing
- 2 tsp. minced garlic
- 2 tsp. dried herbes de Provence or 12 tsp. each: dried tarragon, thyme, rosemary and basil
- 1 tsp. fennel seeds
- 12 cup dry white wine or vermouth
- 4 cups low-sodium vegetable broth
- 1 cup French green lentils
- 2 cups diced fennel (hard core removed) or celery
- 12 cup picholine or nicoise olives or other small Mediterranean brine- cured olives (or a combination)
- 2 tsp. grated lemon peel
- 2 to 3 tsp. Balsamic Syrup
- Chopped fennel fronds, for garnish (optional)
- In heavy 5- to 6-quart pot, heat 1 tablespoon oil over medium-high heat.
- Add mushrooms and sprinkle with 12 teaspoon salt.
- Cook, stirring almost constantly, until mushrooms are browned, 7 minutes.
- Add remaining 1 tablespoon oil.
- Add leeks, garlic, herbs and fennel seeds.
- Cook, stirring often, until leeks soften slightly, 2 to 3 minutes.
- Stir in wine and cook until almost all is evaporated, about 1 minute.
- Add broth, lentils and fennel, stir and bring to a boil.
- Cover and gently boil until lentils are tender, 40 to 50 minutes.
- About halfway through cooking time, taste and add more herbs if necessary.
- Stir in olives.
- Cover and cook 3 to 4 minutes.
- Add salt to taste, lemon peel and Balsamic Syrup.
- Serve in shallow soup bowls.
- Garnish with fennel fronds
olive oil, cremini, leeks, garlic, tarragon, fennel seeds, white wine, lowsodium, fennel, picholine, syrup, fennel
Taken from www.vegetariantimes.com/recipe/proven-al-green-lentils-with-mushrooms-2/ (may not work)