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garlic mushroom lentils recipe

Garlic Mushroom Lentils

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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4 Servings
Course: Main Course
Cuisine: Vegetarian
Ingredients Method Notes

Ingredients
  

  • 2 tablespoons  olive oil
  • 8 ounces  cremini or button mushrooms sliced
  • 1 small  yellow onion diced
  • 6 cloves  garlic minced
  • 1 cup  brown or green lentils rinsed
  • 3 cups  vegetable  broth
  • 1 teaspoon  ground cumin
  • 1/2 teaspoon  smoked paprika
  • 1/4 to 1/2 teaspoon  red pepper flakes to taste
  • Salt and black pepper to taste
  • 2 cups  fresh spinach
  • 1/4 cup  fresh cilantro chopped
  • Cooked rice, for serving

Method
 

  1. Heat 1 tablespoon oil in a large pot over medium high heat. Sear the mushrooms undisturbed 2 to 3 minutes, then cook until browned all over, about 8 minutes total. Remove and set aside.
  2. Add remaining oil, lower heat to medium, and cook the onion until soft, about 5 minutes. Add garlic and cook 30 seconds.
  3. Stir in the lentils, broth, cumin, smoked paprika, and red pepper flakes. Bring to a boil, then simmer covered 20 to 25 minutes, until tender and creamy.
  4. Stir the mushrooms and spinach back in. Cook 2 to 3 minutes until spinach wilts. Season with salt and pepper.
  5. Stir in cilantro and serve hot over rice with extra cilantro and red pepper flakes on top.

Notes

Store leftovers in the fridge up to 5 days, or freeze without rice up to 3 months. Add a splash of broth when reheating to loosen the sauce.