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Serves
4 as entree; 6 as side
Author Notes
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
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Ingredients
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1 cup
french green lentils
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4 cups
water
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3/4 teaspoon
salt
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1/2 cup
chicken broth
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2
medium leeks (white and pale green parts only)
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2 tablespoons
butter
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1 tablespoon
olive oil
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2
portabella mushrooms
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2 teaspoons
Dijon mustard
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1 tablespoon
cider vinegar
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2 tablespoons
chopped chives
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salt and pepper to taste
Directions
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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.
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Slice leeks length-wise and then chop into 1/2 slices. Slice portabella mushrooms in large cubes.
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Melt butter and add olive oil, leeks and mushrooms. Saute for 10 minutes.
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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.
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