{"comensals"=>"3-4", "dificultat"=>1}

Ingredients:

  • 1 green onion, finely chopped
  • 2 cloves garlic, finely diced
  • 1 tablespoon + 2 teaspoons extra virgin olive oil, divided
  • 1 cup French green lentils, picked over and washed
  • 1/2 teaspoon smoked paprika
  • Kosher salt
  • 1/2 tablespoon + 1 tsp sherry vinegar, divided
  • 1/2 pound cremini mushrooms, quartered lengthwise
  • 1/2 pint cherry tomatoes, halved
  • 6 big leaves of basil
  • chiffonade
  • black pepper

Preparació:

  1. In a large saucepan, over medium-high heat, heat 1 teaspoon of the oil. When hot, saute the onions with a pinch of salt for 2 minutes, then add the garlic and continue to saute for 1 minute, until the onions and garlic are softened. Add the lentils with 4 cups of water and bring to a boil. Reduce to a simmer, and cook until tender but not falling apart, around 20 minutes if using du Puy lentils. When they are done, if there is a lot of water left over, drain it and set aside.
  2. Meanwhile, in a very hot saute pan, fry the mushrooms with 1 tablespoon of the olive oil, turning occasionally. Try to get them to brown well on most sides. Season with salt.
  3. When the lentils are cooked, add the smoked paprika, 1/2 teaspoon of salt, and 1/2 tablespoon of sherry vinegar. Taste and adjust seasoning.
  4. Toss the cherry tomatoes and basil with 1 teaspoon of olive oil, 1 teaspoon of sherry vinegar, and a pinch of salt.
  5. To serve, divide the lentils into bowls. Top with the mushrooms, and top that with the tomato salad. Give the whole thing a grind of black pepper and another little dusting of smoked paprika, if desired.