Portabella Mushrooms and Lentils with Roasted Red Pepper Sauce
Author: 
Recipe type: Main Dish
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
For the lentils:
  • 1 tablespoon olive oil
  • 1 yellow onion, chopped
  • 4 garlic cloves, minced
  • 1 tablespoon tomato paste
  • 1 teaspoon cumin
  • 2 cup green lentils, dry
  • 5 cups vegetable broth
  • ½ teaspoon Kosher salt
For the peppers:
  • 1 large red bell pepper, halved and seeds removed
  • Olive oil
  • 1 large garlic clove, smashed
  • ¼ cup walnuts
  • 1½ teaspoons apple cider vinegar
  • 1 teaspoon smoked paprika
  • ½ teaspoon Kosher salt
  • ¼ cup olive oil
For the mushrooms:
  • 2 tablespoons olive oil
  • 3 pounds Portabella mushrooms (about 8 mushrooms), cut into ½ inch strips
  • Kosher salt
  • Parsley for garnish
Instructions
To make the lentils:
  1. In a large saucepan, heat olive oil over medium high heat. Add onion and garlic and cook until fragrant, about 3 minutes. Stir in tomato paste and cumin and cook for 1 minute. Add in lentils and stir to coat, then pour in broth and salt. Bring to a boil, reduce heat, cover, and simmer for 30 minutes, stirring occasionally.
To make the roasted red pepper sauce:
  1. Meanwhile, turn broiler on high. Place peppers, cut side down on a baking sheet and drizzle with olive oil. Rub olive oil into skin and place under broiler for 8-12 minutes, until skin is nicely charred. Remove from oven and let cool slightly.
  2. In a food processor, pulse together garlic, walnuts, apple cider vinegar, paprika, and salt. Add in charred red pepper and pulse. Slowly add in olive oil and pulse until sauce is thick and smooth. Adjust seasoning to taste.
To cook the mushrooms and assemble:
  1. Heat olive oil in a heavy bottomed skillet over medium heat. Add mushrooms and a pinch of salt and cook until they start to soften and release juices, about 10 minutes.
  2. Divide lentils among 6 plates. Top with mushrooms, drizzle red pepper sauce, and sprinkle parsley on top.
Recipe by Things I Made Today at https://www.thingsimadetoday.com/2017/09/27/portabella-mushrooms-lentils-roasted-red-pepper-sauce/