Lentil Stir-Fry with Mushrooms and Caramelized Onions

Yummy. I added chunked potatoes to my pot of lentils while they cooked. I also splashed some balsamic during the last 5 minutes on the stove.
Served w/ little dollop of plain yogurt.

By Freya Bellin on markbittman.com

Makes: 4 servings

Time: About 30 minutes with cooked lentils

Precooked lentils are so useful that it makes total sense to cook extra. Once you do that, it’s a snap to make this one-skillet dish, which you can serve with good bread or rice; or make the variation, an approximation of mujaddarah, a dish popular throughout the Middle East that adds rice to the skillet. Lentil cooking water and porcini soaking water are both invaluable liquids; you can use either (or a little of both) to moisten the stir-fry and save the rest to flavor other dishes.

1⁄2 cup dried porcini mushrooms, optional

Boiling water as needed

2 tablespoons olive oil, or more as needed

2 onions, halved and thinly sliced

1 pound mushrooms, preferably an assortment, sliced

3 cups cooked lentils, drained, liquid reserved

1 tablespoon fresh thyme, or 1 teaspoon dried

Salt and black pepper

1. If you’re using the porcini, put them in a small bowl, cover with boiling water, and let soak for about 20 minutes. Drain, reserving the soaking liquid, and roughly chop.

2. Meanwhile, put 2 tablespoons oil in a medium skillet over medium heat. When it’s hot, add the onions and cook, stirring frequently, until they are dark brown but not burned, about 15 minutes; then remove them from the skillet.

3. Add a little more oil to the pan if it’s very dry and add the fresh mushrooms and the porcini if you’re using them. Cover the skillet, reduce the heat to medium-low, and let the mushrooms cook, undisturbed, for about 5 minutes to release their liquid. Remove the cover and continue to cook, stirring occasionally, until the mushrooms are dry, shrunken, and slightly crisp, about 5 minutes more.

4. Stir in the lentils, 1⁄4 cup or so of the lentil cooking water (or porcini soaking water), and the thyme; sprinkle with salt and pepper. Cook, stirring occasionally, over medium heat until everything is heated through, about 5 minutes. Serve garnished with the caramelized onions.

Lentil and Rice Stir-Fry with Mushrooms and Caramelized Onions: Substitute 1 cup cooked brown rice for 1 cup of the lentils; add more water if needed to keep the mixture moist as it cooks.

Comments

Popular posts from this blog

Dayton's Famous Pine Club Salad Dressing

Pesto Tortellini Salad

mango soba update