Lentils and Garlic Mushrooms

Yet another recipe inspired by Madhur Jaffrey's World Vegetarian. Serve with rice and an Indian flatbread or whole wheat olive oil biscuits for a satisfying vegetarian meal.

Lentils and Garlic Mushrooms

Recipe by Lisa Turner Adapted from Madhur Jaffrey's World Vegetarian: More Than 650 Meatless Recipes from Around the World Cuisine: Middle Eastern Published on October 22, 2007 Quick and easy, juicy and garlicky mushrooms served over garlic and chili flavored lentils Print this recipe Ingredients: 3 tablespoons olive oil 3 cloves garlic, minced or crushed 1 lb (450 g or 6 cups) white mushrooms, sliced 1 teaspoon sea salt fresh cracked black pepper 1/2 teaspoon cayenne handful of fresh parsley, chopped plain whole fat yogurt Instructions: Heat the oil in a large frying pan or wok over high heat. When hot, add the garlic to the pan, followed quickly by the mushrooms. Stir for 8 to 10 minutes or until the mushrooms soften and begin to release their liquid. Add the salt, pepper, cayenne and most of the parsley. Stir to combine. Serve in bowls or pasta plates over a bed of lentils with browned onion and garlic (recipe below) topped with a dollop of yogurt. Sprinkle the browned onions over the yogurt and garnish with remaining parsley. Makes 2 to 4 servings

Lentils with Browned Onion and Garlic

Recipe by Lisa Turner Adapted from Madhur Jaffrey's World Vegetarian: More Than 650 Meatless Recipes from Around the World Cuisine: Middle Eastern First published on May 26, 2007 Quick and easy garlic and chili flavored lentils topped with crispy fried onions Print this recipe Ingredients: 3 tablespoons olive oil 1 onion, cut into thin slices 1 dried whole red chili 1 to 2 fresh red chilies, seeded and chopped 3 cloves garlic, finely chopped 1 cup dried green lentils, rinsed 2 1/2 cups water 1 teaspoon sea salt fresh ground black pepper Instructions: Heat the oil in a medium saucepan over medium-high heat. When hot, add the onion and stir for 8 to 10 minutes or until the onion is reddish-brown and crisp. Remove the onion with a slotted spoon and transfer to a paper towel to drain. Put the dried and fresh red chillies and garlic into the pan, followed immediately by the lentils and water. Bring to a boil and then reduce the heat to medium-low. Partially cover the pan and simmer the lentils gently for about 30 minutes or until the lentils are cooked. Season with salt and pepper. Scatter pieces of fried onion over each serving. Makes 2 to 4 servings