Side Items

Spanish lentil and mushrooms takes 10 minutes to prepare.

Spanish lentil and mushrooms takes 30 minutes to cook.

Spanish lentil and mushrooms makes 8 servings.

The ingredients for Spanish lentil and mushrooms are:

1 3/4 cups lentils
2 smashed garlic cloves
3 minced garlic cloves
1/2 tsp red pepper flakes
1 bay leaf
3 Tbsp olive oil
10 oz mixed assortment of mushrooms, coarsely chopped
2 Tbsp sherry
3-4 Tbsp flat leaf parsley
3 Tbsp balsamic vinegar
1 Tbsp sherry or rice wine vinegar
3/4 tsp Salt
Freshly cracked black pepper

Here is how you make Spanish lentil and mushrooms:

Sort lentils to ensure no debris. Rinse. In a Dutch oven, add lentils and enough cold water to cover the lentils by 2 inches. Bring to a boil. Reduce to simmer. Add smashed garlic and bay leaf. Add 1/4 tsp salt. Continue cooking for about 20 mins, or until to desired tenderness. While lentils are cooking, heat olive oil in large skillet on medium high. Add garlic and toss for 30 seconds and red pepper flakes. Add Mushrooms. Add 1/2 tsp salt. Toss to coat evenly. Cook for about 5 mins, tossing occasionally. Add Sherry. Cook for 2-3 mins, until mostly evaporated. Turn heat off. Add parsley and vinegars. Add pepper and additional salt, if needed. Consider serving with a fried or poached egg with additional balsamic vinegar and olive oil drizzled on top.Serving Size: Makes 8, 1 cup servingsNumber of Servings: 8Recipe submitted by SparkPeople user ECHUCK.

The nutritional information for Spanish lentil and mushrooms is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 119.1

• Total Fat: 5.3 g
• Cholesterol: 0.0 mg
• Sodium: 145.7 mg
• Total Carbs: 12.8 g
• Dietary Fiber: 4.0 g
• Protein: 5.4 g