White Lentils and Mushrooms

White lentils are not so easy to find but you can replace them with rice, pasta or any other grain for this dish. I first had white lentils in Colombia on a hike, and they were mashed and tasted like potatoes but with lentil bits. They were so delicious and I made sure to find them when I returned to the states. Whole Foods has them but you can buy them online cheaper. Every color lentils are such a great staple food. If you haven’t got big bags of lentils in your cabinets yet then go get some, and cook them often. Learn how to sprout them here.

Lentils are loaded with iron, protein, fiber, amino acids, and a full profile of vitamins and minerals. A true powerhouse legume that is low in calories, versatile, and tastes great. Some of the vital nutrients include high levels of molybdenum, folate, copper, phosphorus, manganese, iron, B1, pantothenic acid, zinc, B6, and potassium. Deficiencies of these vitamins and minerals can lead to heart conditions, nervous system issues, poor hair, skin, and nails, brain fog, low energy, etc. Soaking them overnight before cooking helps with nutrient absorption, as well as with all legumes.

White Lentils and Mushrooms with Sun Dried Tomatoes

Yields: 2 people

  • 4 cups cooked white lentils
  • 1 chopped onion
  • 3-4 cloves of grated garlic
  • 1 jar chopped sundried tomatoes in herb oil (make sure it's 6oz or 1/2 cup)
  • 4 cups chopped mushrooms
  • salt, pepper, cayenne to taste

Cook the lentils. Drain the oil from the sun dried tomatoes and save it to the side for the end. Chop the sun dried tomatoes.

In an oiled skillet, fry the onion, garlic, mushrooms, and sun dried tomatoes on medium heat for 5-10 minutes. When it's golden brown remove it from the heat, add the oil from the sun dried tomato jar. Toss everything together and serve.

  • Preparation time: 15 minutes
  • Cook time: 30 minutes
  • Total time: 30 minutes

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