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Lentils with Mushrooms & Spinach

1-tbsp butter
1-cup sliced oyster mushrooms or your preference
1/4-cup chopped shallots or onions
2-small cloves garlic, minced
1/4-tsp salt
1/4-tsp pepper
1-tsp grated lemon peel
1/2-cup French green lentils
1 3/4-cups chicken broth
2-cups baby spinach

In a skillet over medium-high heat, melt butter
Add the mushrooms and sauté until lightly browned
Remove the mushrooms and reserve
Reduce the heat to medium and add the shallots, garlic, salt and pepper
Cook, stirring frequently, for 5 minutes
Add the lentils, broth and lemon peel to skillet
Bring to a boil, reduce heat to medium-low and simmer for 30 minutes or until most of the liquid has been absorbed and the lentils are tender, but not mushy
Stir in reserved mushrooms and spinach
Cook, stirring occasionally for 2 to 3 minutes or until the spinach is wilted

Makes 2 servings