Today was a lovely fall day here in the mountains. It is really starting to cool down and the leaves are all changing. I love this time of year. I also love all the fall foods like cranberries and pumpkin. Tonight’s dinner was inspired by the fall weather. I had to make cranberries again because they are my daughter’s favorite. She begs for them when she sees them in the store. The lentils and mushrooms were perfect for the chilly evening (plus full of protein) and the mushy peas are another of the kid’s favorites, whichI had been promising them to make the peas for awhile.
Lentils with Mushrooms
1 medium onion sliced
2 cups vegetable broth
1 cup lentils rinsed
2 Tbsp olive oil
2 cups sliced mushrooms
2 tsp dried thyme
2 Tbsp sage
salt and pepper to taste
Bring 1/2 cup of water to boil in a sauce pan and add the onion. Cook the onion for about 30 minutes adding more water as needed to keep it from sticking. While the onion is cooking bring the vegetable broth to a boil in a pot. Add the lentils and cook for 20 minutes until tender. Once the onion is slightly caramelized, remove it from the pan to a plate. Add the oil to the pan and cook the mushrooms until they are browned. You may want to do this in 2 batches so they brown. Add the onion, lentils, and herbs to the mushrooms.
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