Savory Mushroom Lentils
This is wonderful with rice or a corn muffin and some veggies alongside. You can cook a big batch and freeze some in small plastic containers for individual meals later on. To thaw, place the container in the microwave for 1 min. Then empty the still-frozen lentils into a bowl and cover with a plate. Warm in microwave for a few minutes or until heated through.
Put 2 cups dry lentils, any type, in a large pot. Cover with about 2 qt water.
Add a can of diced tomatoes
1 tbsp Better Than Boullion, ham base
1 tbsp Better Than Boullion, chili base
1 tbsp ground coriander
2 tsp ground cumin
1 8oz package of sliced mushrooms
Cook until lentils are done. If they’re presoaked, which takes anywhere from 20 min to an hour or more, depending on the temperature of the water (heat it up if you want them to absorb water quickly), it will only take about 30 min to cook.
I always cook beans in a pressure cooker. In this case, as soon as the vent regulator begins to rock, you can turn the burner off and let the pressure gradually come down. When the pressure is fully down, the lentils are done.
Add more water if it looks like it needs more. A optional addition before cooking is ½ cup of dark red wine, like burgundy. Also, a bunch of chopped cilantro added to the cooking would probably go well.
