spiced lentils with mushrooms + chard
I was looking over recipes from last year’s Natural Foods Boot Camp at Whole Foods and was reminded of this lentil dish. I love that this recipe is so simple, uses only a handful of ingredients, and yet is so warming, satisfying, and flavorful.
We all know that eating more plant-based protein is beneficial for our health as well as the environment – and lentils are my legume of choice. They are rich in fiber, folate, protein, and iron. Compared to other beans and legumes, lentils are easy to prepare and have great, hearty texture. I love cooking up a big batch and keeping them on hand to toss into salads, wraps and soups.
I stumbled across a version of this recipe in Food & Wine magazine a while back and made a few adjustments to suit my tastes and cooking style. Garam Masala is an Indian spice blend that includes pepper, cardamom, cumin, nutmeg, and coriander; it should be pretty easy to find in your grocery store. Feel free to use a different mushroom (cremini or maitake work well) or green (spinach, kale, arugula) to customize this recipe to your liking.
If you are looking for other easy ways to integrate beans (and legumes) in your cooking repertoire, there are still a few spots left in next week’s Beans class. Sign up soon!
Spiced Lentils with Mushrooms + Chard
adapted from recipe in Food & Wine Magazine
1 cup French lentils,
3 tablespoons coconut oil (you can sub grapeseed or olive oil)
1 ½ cups shitake mushrooms, stems removed, and chopped
1 clove garlic
1 tablespoon ginger, minced
1 teaspoon garam masala
1 bunch chard, chopped
3 scallions, chopped
¼ cup fresh cilantro
sea salt to taste
Bring a medium pot of water to a boil. Add lentils, and cook for 20-30 minutes, or until tender. Drain.
Meanwhile, in a medium skillet, 2 tablespoons of oil, add mushrooms, and season with a bit of salt. Saute until mushrooms are tender and brown. Remove from pan. Add additional tablespoon of oil to pan. Add garlic, ginger, and garam masala. Saute. Add in drained lentils, and stir to coat. Add in chard, and stir to wilt. Add mushrooms back to the pan, stir in scallions and cilantro, season with salt and pepper.
Stock up on eggplant, peppers, and fresh basil and make this staple salad all summer long. It will become a go-to for bringing to a picnic or BBQ – or simply keeping on hand in your fridge when hunger strikes. I love make ahead recipes that get better and better the longer they sit – and this chickpea dish fits the bill.Read More...
I first heard about it probably a year and a half ago or so when watching a documentary that claimed moringa was a ‘miracle’ food that has incredible high, bioavailable nutrient, minerals, and amino acids. On top of that, it is an excellent supplement to our diets, as the nutrient content in our food supply becomes increasingly diminished.Read More...