Lentil and Mushroom Stew

[Guest guest]

Lentil and Mushroom Stew

 

1 cup dried lentils

4 1/4 cups vegetable stock or water

2 tbsps. unsalted butter

1 large onion, cooked, thinly sliced

1/2 lb. mushrooms, cooked, sliced

1/2 cup dry red wine or vegetable stock

1/2 cup water

2 tsps. lemon juice

2 tsps. sweet paprika

1/4 tsp. salt or to taste

 

Bring lentils and stock to a boil in a heavy saucepan over medium high heat.

Cover saucepan and reduce heat to low. Simmer about 45 minutes or until lentils

are tender. Drain excess liquid and set aside. Melt butter in a heavy nonstick

skillet over medium high heat. Sauté onion and mushrooms 4 to 5 minutes or until

onion is tender. Add wine and stir 1 minute. Stir in cooked lentils and

remaining ingredients. Season with pepper to taste. Stir and simmer 3 minutes or

until lentils are heated throughout.

Makes 4 servings.