• ½ cup brown or green lentils
• 3 Tbs. Olive Oil
• ½ pound Shiitake mushrooms, sliced
• salt
• 1 garlic clove, minced
• ¼ tsp. ground cumin
• ¼ tsp. ground coriander
• ¼ tsp. ground black pepper
• 1/8 tsp. turmeric
• ½ Lb. coarsely chopped greens

In a small sauce pan, cover the lentils with 2 ½ cups water or broth and bring to a boil.  Cover and cook over low heat until lentils are tender, approx. 30 minutes.  Meanwhile, in a sauté pan, heat 2 Tbs. of the olive oil, add mushrooms and season with salt.  Cover and cook over moderate heat stirring, until the mushrooms are tender and starting to brown, approx. 5 minutes.  Add the remaining olive oil along with the garlic, cumin, coriander, pepper and turmeric and cook stirring until fragrant, approx. 1 minute.  Add the greens and cook until wilted, approx. 5 minutes.  Add the lentils and their cooking liquid to the mushrooms and greens and cook for 3 minutes.  Add more liquid if the lentils are too dry.  Season with salt and ladle into bowls.

Adapted from Food and Wine February 2011.