Lentils with Marinated Mushrooms
1 hour 50 minutes
Lentils, mushrooms, and tomatoes are flavoured with herbs and lemon zest in this great savory side dish.
Elaine Russell
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Ingredients
Serves: 8
- 4 tablespoons olive oil
- finely grated zest and juice of 1 lemon
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- good pinch of freshly ground black pepper
- 500g brown mushrooms, halved
- 2 cups (380g) brown or green lentils
- 1 can chopped tomatoes, about 400g
- 125ml salt-reduced vegetable stock
- 1 cup (150g) black olives, pitted and sliced
Directions
Preparation:1hour20min ›
Cook:30min ›
Ready in:1hour50min
- To make the marinade, combine the oil, lemon zest and juice, thyme, oregano and pepper in a large bowl.
- Add the mushrooms to the marinade and toss to coat well. Leave to marinate at room temperature for about 1 hour.
- Meanwhile, rinse the lentils in a sieve under cold running water. Tip into a saucepan and cover with plenty of water. Bring to the boil, then partly cover the pan and simmer for 15–20 minutes or until the lentils are almost tender. Drain well.
- Heat a large non-stick frying pan over moderate heat. Add the mushrooms with the marinade and sauté, stirring constantly, until softened and browned.
- Add the lentils, tomatoes with their juices, stock and olives. Stir to mix. Bring to the boil, then simmer, partly covered, for 10–15 minutes or until the lentils and mushrooms are very tender. Serve hot or warm.
