Provencal Green Lentils with Mushrooms

  1. In heavy 5- to 6-quart pot, heat 1 tablespoon oil over medium-high heat.
  2. Add mushrooms and sprinkle with 12 teaspoon salt.
  3. Cook, stirring almost constantly, until mushrooms are browned, 7 minutes.
  4. Add remaining 1 tablespoon oil.
  5. Add leeks, garlic, herbs and fennel seeds.
  6. Cook, stirring often, until leeks soften slightly, 2 to 3 minutes.
  7. Stir in wine and cook until almost all is evaporated, about 1 minute.
  8. Add broth, lentils and fennel, stir and bring to a boil.
  9. Cover and gently boil until lentils are tender, 40 to 50 minutes.
  10. About halfway through cooking time, taste and add more herbs if necessary.
  11. Stir in olives.
  12. Cover and cook 3 to 4 minutes.
  13. Add salt to taste, lemon peel and Balsamic Syrup.
  14. Serve in shallow soup bowls.
  15. 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)

Another recipe

Switch theme