- ½ cup brown or green lentils
- 3 Tbs. Olive Oil
- ½ pound Shiitake mushrooms, sliced
- 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.