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| General Category : Side Dish |
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| Food Group : Vegetables |
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| At Les Remparts, where classical French cuisine is interpreted with a Quebec twist, lentils complement grilled tuna. Our recipe features oyster mushrooms, a romantic touch for Valentine’s Day. |
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Ingredients
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1 tbsp (15 mL) butter |
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1 cup (250 mL) sliced oyster or other mushrooms |
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¼ cup (50 mL) chopped shallots or onions |
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1 clove garlic |
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¼ tsp (1 mL) each salt and pepper |
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1 tsp (5 mL) grated lemon peel |
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½ cup (125 mL) du Puy or French-style lentils |
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1-¾ cups (425 mL) chicken broth |
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2 cups (500 mL) baby spinach |
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Preparation
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Melt butter in a skillet set over medium-high heat. Add the mushrooms and sauté until lightly browned. Remove mushrooms from pan and reserve. Reduce heat to medium and add the shallots, garlic, salt and pepper to the pan. Cook, stirring often, for 5 minutes.
Add lentils, broth and lemon peel to pan. Bring to a boil, reduce heat to medium-low and simmer for 30 to 35 minutes or until most of the stock has been absorbed and lentils are tender but still whole. Stir in reserved mushrooms and spinach. Cook, stirring occasionally, for 2 to 3 minutes or until the spinach is wilted.
Makes 2 servings.
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Nutritional information
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Per serving: 293 cal, 8 g fat, 37 g carb, 21 g protein, 8 g fibre, 956 mg sodium. Excellent source vit A, riboflavin, niacin, folate, iron. Good source thiamin.
Fast & Easy: 30 minutes or less (prep and cooking time).
High-fibre |
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Calories : 293
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