I just found lentils this past year and have had a lot of fun experimenting with them. The family loves dijon mustard and I found that when I added the portabella mushrooms this could go from a side dish to an entree as it is so hearty. —nweb
4 as entree; 6 as side
french green lentils
medium leeks (white and pale green parts only)
salt and pepper to taste
In This Recipe
Wash lentils and drain. Add lentils and salt to water, and bring to a boil. Reduce to simmer, uncovered for 20 to 25 minutes or until tender. Remove and rinse with cool water and drain.
Slice leeks length-wise and then chop into 1/2 slices. Slice portabella mushrooms in large cubes.
Melt butter and add olive oil, leeks and mushrooms. Saute for 10 minutes.
Add lentils, chicken broth, mustard and vinegar. Raise temperature to medium-high and cook for 10 to 15 minutes until chicken broth is reduced. Add salt and pepper to taste and top with chives.