While we’re on the subject of giveaways…
We might as well announce a couple of winners from last month’s giveaways, including Christine C, who won a copy of the giant Martha Stewart’s Cooking School cookbook! The book is on its way to Christine and we’re looking forward to what comes out of her kitchen.
In the mean time, we’re sharing a recipe for Warm Lentils with Mushrooms from the cookbook. After the simple Roast Chicken recipe (you know how we are about Roast Chicken), it was one of the recipes that caught our eye right away because we’re relatively new to cooking lentils. Martha Stewart’s Cooking School version uses lentils de Puy, but the warm vinaigrette would be great with any type of lentil or bean.
Warm Lentils with Mushrooms
from Martha Stewart’s Cooking School
serves 4 as a side dish, 2 as a main course
Ingredients
For Lentils and Aromatics
1 cup Le Puy lentils, picked over and rinsed
1 medium carrot, peeled and cut into small dice (¾ cup)
1 dried bay leaf
3 sprigs thyme
2 dried porcini mushrooms
2 teaspoons coarse salt
3 cups water
For Mushrooms
3 tablespoons extra-virgin olive oil
1 tablespoon unsalted butter
5 ounces cremini mushrooms, sliced (2 cups)
coarse salt and fresh ground pepper
1 medium shallot
1 garlic clove
For Vinaigrette
2 tablespoons red wine vinegar
1 teaspoon Dijon mustard
coarse salt and freshly ground pepper
3 tablespoons extra-virgin olive oil
2 tablespoons coarsely chopped fresh flat leaf parsley
Directions
Cook Lentils
Combine lentils, carrot, bay leaf, thyme, porcini, salt, and the water in a saucepan and bring to a boil over high heat. Reduce to a simmer and cook, partially covered, until the lentils are tender, about 35 minutes. Drain, discarding herbs, porcini, and liquid, and transfer to a bowl.
Sauté Mushrooms
Heat a large skillet over high heat until hot, then add 2 tablespoons oil and the butter and swirl until butter is melted. Working in batches if necessary, add cremini mushrooms and season lightly with salt and pepper; sauté until mushrooms are golden brown and juices have evaporated, about 5 minutes. Add shallot and garlic; cook, stirring occasionally, until shallot is translucent, about 2 minutes. Add to lentils and stir gently to combine.
Make Vinaigrette
Deglaze pan by pouring vinegar into skillet (remove from heat if vinegar spatters) and boil, scraping up any brown bits from the bottom of the pan with a wooden spoon, 10 seconds (do not allow liquid to reduce). Transfer mixture to a small bowl and whisk in mustard, 1 teaspoon salt, and ¼ teaspoon pepper. Whisking constantly, add oil in a slow, steady stream until emulsified.
Toss and Serve
Stir 3 tablespoons vinaigrette into lentils, then add parsley and toss to combine. Serve warm or at room temperature, drizzled with additional vinaigrette if desired.
