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Julie R - WA

Rec: Lentil, Mushroom, Red Pepper Confetti


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Joined: Nov 15, 2006

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Posted to Thread #8574 at 5:42 am on Nov 7, 2007

<b>Lentil, Mushroom, Red Pepper Confetti</b>

<i>Recently when I made dinner for my husband, I just didn’t feel like eating steak like he was. So I looked in the fridge and came up with this combo, and… oh my. Absolutely delicious! :) I like it both with the red bell pepper and just with mushrooms – I can’t decide which way is my favorite. This dish tastes surprisingly “meaty”!<i>

2 cups water
1 teaspoon powdered vegetable bouillon or 1 teaspoon powdered chicken bouillon (just enough to barely flavor the water)
1 cup red lentils (the nice thin ones)
1 tablespoon dried minced onion or 2 tablespoons minced fresh onion
1/8 teaspoon dried ancho powder
1/8 teaspoon cumin powder
2 teaspoons olive oil
1 teaspoon butter
16 ounces sliced crimini mushrooms
1 red bell pepper, seeded and sliced lengthwise then in half
salt and freshly ground black pepper, to taste

Heat the water in a saucepan to boiling, then add the bouillon, lentils, onion, ancho, and cumin. Bring temperature to low, cover, and simmer for 20 minutes. (Check them after 15 minutes, and if almost all the liquid is gone, turn off the heat but leave the cover on and let them sit.)

After the lentils have cooked for about 10 minutes, heat the olive oil and butter together in a sauté pan.

Add the mushrooms and sliced/halved red bell pepper and sauté for 7-10 minutes or until they’re done to your preference. (That’s a lot of mushrooms, so it takes a bit longer than it usually might for veggies… and I like my mushrooms and peppers a little charred. *grin*)

When both the lentils and veggies are done, toss them all together, season to taste with salt and freshly ground black pepper, and serve. Enjoy!

Note: you can roast the red pepper (then slice it) instead of sautéing it, too. Delicious!


Life is grand!


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