Garlic Lentils with Mushrooms

Garlic Lentils with Mushrooms

For the final week with Madhur Jaffrey at IHCC some garlicky lentils with mushrooms.

Garlic Lentils with Mushrooms

Adapted from Madhur Jaffrey's World Vegetarian


1 cup dried green lentils
3 Tbsp olive oil
1 onion, diced
1 whole dried red chile
3 garlic cloves, minced
salt and pepper

1 pound mushrooms, sliced
2 Tbsp neutral oil
small bunch flat-leaf parsley, chopped


Heat the oil and fry the onion on medium heat until translucent. Add the garlic and chile and fry until fragrant. Add the lentils and 2 1/2 cups water. Bring to a boil and simmer until the lentils are tender, about 30 minutes. Remove the chile. Add salt and pepper to taste and keep warm.

In a skillet, heat the oil and fry the mushrooms on medium heat until tender, about 10-12 minutes. Stir in the parsley and serve on top of the lentils.


Jeanne said...

Lentils and garlic - two of my favorite things. Great dish!

Deb in Hawaii said...

See here is my problem with World Vegetarian--it's so big that I skip over recipes with all of my favorite ingredients like this one! ;-) It looks delicious.

Kim said...

I think this is the prettiest and sophisticated plate of lentils I have ever seen. They look gorgeous.