Leek & Mushroom Lentils
Leeks are coming into season and I find them an irresistible addition to salads, soups and other side dishes, especially when fried until crispy. They are related to garlic and onions, but have a subtler, sweeter, more sophisticated flavor and pair well with the mild, earthy tones of mushrooms and lentils. Optional addition is crumbled feta or goat cheese.
Serves 4
Ingredients
- ~1 cup lentils, soaked overnight
- 2 cups crimini mushrooms, sliced
- 2 large leeks, sliced into 1/2 inch rings
- 2 tablespoons fresh thyme
- 1 tablespoon butter
- 1/4 cup olive oil
- salt & pepper
Preparation
- Drain lentils and simmer in about 2 cups of water for 30 minutes, removing from the heat once they have reached the tenderness you like.
- Strain and set aside.
- Heat a couple tablespoons of olive oil in a skillet and saute leeks for about 20 minutes, stirring occasionally, until browned and somewhat crispy, then set aside.
- Meanwhile, heat a couple tablespoons of olive oil and butter in another saucepan and saute mushrooms until softened, about 15 minutes.
- When all ingredients have cooled, stir together with thyme, remaining olive oil and salt & pepper.
