Provençal Green Lentils with Mushrooms

Provençal Green Lentils with Mushrooms Recipe | Vegetarian Food from France

Region / culture: France | Preparation time: 15 minutes | Cooking time: 50 minutes | Servings: 4 |

Vegetarian diet

Introduction

Provençal Green Lentils with Mushrooms is a delicious and hearty dish that is perfect for a cozy night in. This recipe combines the earthy flavors of green lentils with the rich umami taste of mushrooms, creating a dish that is both satisfying and nutritious.

History

This recipe is inspired by the traditional flavors of Provence, a region in the south of France known for its delicious and rustic cuisine. Green lentils are a staple in Provençal cooking, and are often paired with mushrooms and other vegetables to create hearty and flavorful dishes.

Ingredients

2 tbsp olive oil
12 oz (340 g) cremini or button mushrooms, trimmed and sliced
1.5 cups thinly sliced leeks (white and light green parts only), well-rinsed before slicing
2 tsp minced garlic
2 tsp dried herbes de provence or 0.5 tsp each: dried tarragon, thyme, rosemary and basil
1 tsp fennel seeds
0.5 cup dry white wine or vermouth
4 cups low-sodium vegetable broth
1 cup french green lentils
2 cups diced fennel (hard core removed) or celery
0.5 cup Picholine or Niçoise or other small Mediterranean brine-cured olives (or a combination)
2 tsp grated lemon peel
2 to 3 tsp Balsamic syrup
Chopped fennel fronds, for garnish (optional)

How to prepare

Heat 1 tbsp of oil over medium-high heat. Add mushrooms and sprinkle with 0.5 tsp of salt. Cook, stirring almost constantly, until the mushrooms are browned, approximately 7 minutes.
Add the remaining 1 tbsp of oil. Add leeks, garlic, herbs, and fennel seeds. Cook, stirring often, until the leeks soften slightly, for about 2 to 3 minutes. Stir in wine and cook until almost all of it is evaporated, which should take about 1 minute.
Add broth, lentils, and fennel. Stir and bring to a boil. Cover and gently boil until the lentils are tender, for approximately 40 to 50 minutes. About halfway through the cooking time, taste and add more herbs if necessary. Stir in and cover for an additional 3 to 4 minutes.
Add salt to taste, lemon peel, and balsamic syrup. Serve in shallow soup bowls. Garnish with fennel fronds.

Variations

Add diced tomatoes or tomato paste for a richer flavor.
Stir in a dollop of pesto or tapenade for a burst of Mediterranean flavor.
Top with crumbled feta or goat cheese for a creamy finish.

Cooking Tips & Tricks

Be sure to rinse the leeks thoroughly before slicing to remove any dirt or grit.

- Use French green lentils for this recipe, as they hold their shape well and have a slightly peppery flavor.

- Feel free to customize this recipe by adding other vegetables such as carrots, bell peppers, or zucchini.

- For a richer flavor, you can substitute red wine for the dry vermouth.

Serving Suggestions

Serve Provençal Green Lentils with Mushrooms as a main dish with a side of crusty bread or a green salad.

Cooking Techniques

Be sure to stir the lentils occasionally to prevent them from sticking to the bottom of the pot.

- Adjust the heat as needed to maintain a gentle boil throughout the cooking process.

Ingredient Substitutions

Substitute white button mushrooms for cremini mushrooms if desired.

- Use shallots or onions in place of leeks.

- Swap out green lentils for brown or black lentils.

Make Ahead Tips

Provençal Green Lentils with Mushrooms can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat gently on the stovetop before serving.

Presentation Ideas

Garnish each bowl of Provençal Green Lentils with Mushrooms with a drizzle of olive oil, a sprinkle of fresh herbs, and a wedge of lemon for a beautiful presentation.

Pairing Recommendations

Pair Provençal Green Lentils with Mushrooms with a glass of red wine such as a Côtes du Rhône or a Pinot Noir for a perfect match.

Storage and Reheating Instructions

Store any leftovers of Provençal Green Lentils with Mushrooms in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before serving.

Nutrition Information

Calories per serving

Each serving of Provençal Green Lentils with Mushrooms contains approximately 300 calories.

Carbohydrates

Each serving of Provençal Green Lentils with Mushrooms contains approximately 30 grams of carbohydrates.

Fats

Each serving of Provençal Green Lentils with Mushrooms contains approximately 10 grams of fat.

Proteins

Each serving of Provençal Green Lentils with Mushrooms contains approximately 15 grams of protein.

Vitamins and minerals

This dish is rich in vitamins and minerals, including vitamin A, vitamin C, iron, and potassium.

Alergens

This recipe contains gluten from the vegetable broth. It may also contain sulfites from the dry vermouth.

Summary

Provençal Green Lentils with Mushrooms is a nutritious and balanced dish that is rich in protein, fiber, and essential vitamins and minerals.

Summary

Provençal Green Lentils with Mushrooms is a delicious and nutritious dish that is perfect for a cozy night in. With its earthy flavors and hearty ingredients, this recipe is sure to become a new favorite in your kitchen.

How did I get this recipe?

I can't forget the moment I stumbled upon this recipe for Provençal Green Lentils with Mushrooms. It was a warm summer day in Provence, France, and I had decided to take a leisurely stroll through the local market to pick up some fresh ingredients for dinner. As I meandered through the bustling stalls, the aroma of fresh herbs and spices filled the air, tantalizing my senses.

I came across a small stand run by an elderly woman who was selling a variety of local produce. Intrigued by the vibrant colors of the vegetables and the fragrant herbs on display, I struck up a conversation with her. She spoke in a melodic French accent and was eager to share her knowledge of traditional Provençal cuisine.

As we chatted, she mentioned a recipe for Provençal Green Lentils with Mushrooms that had been passed down through generations in her family. She described the dish with such passion and enthusiasm that I couldn't help but be intrigued. She explained that the key to the dish was the use of fresh, local ingredients and the slow cooking process that allowed the flavors to meld together beautifully.

I was captivated by her description of the dish and asked if she would be willing to share the recipe with me. With a warm smile, she agreed and began to recite the ingredients and cooking instructions. I jotted down notes in my small notebook, eager to recreate the dish in my own kitchen.

After bidding the kind woman farewell and thanking her for her generosity, I made my way back to my rented cottage with a basket full of fresh vegetables and a newfound excitement to try my hand at cooking Provençal Green Lentils with Mushrooms.

Back in my cozy kitchen, I gathered the ingredients and set to work. I chopped the onions and garlic, sautéed them in a pan with a drizzle of olive oil until they were fragrant and golden brown. Next, I added the sliced mushrooms and allowed them to cook down until they were tender and slightly caramelized.

I then added the green lentils, vegetable broth, and a bouquet garni of fresh herbs to the pot. As the lentils simmered away on the stove, the aroma of garlic, herbs, and mushrooms filled my kitchen, transporting me back to that bustling market in Provence.

After a few hours of slow cooking, the lentils had absorbed all the flavors of the herbs and vegetables, creating a rich and hearty dish that was bursting with savory goodness. I ladled the lentils into a bowl, garnished them with a sprinkle of fresh parsley, and savored the first bite.

The dish was everything the kind woman had described and more. The earthy lentils were perfectly complemented by the meaty mushrooms and the fragrant herbs, creating a harmonious blend of flavors that danced on my taste buds. It was a dish that spoke of tradition, of love, and of the simple joys of good food shared with loved ones.

As I sat down to enjoy my meal, I couldn't help but feel grateful for the chance encounter that had led me to this recipe. It was a reminder of the power of food to connect us to our past, to our roots, and to the world around us. And as I savored each spoonful of Provençal Green Lentils with Mushrooms, I knew that this recipe would become a cherished part of my own culinary repertoire, to be shared with friends and family for years to come.