Pureed Lentils with walnuts and mushrooms
1 cup dried lentils
3 cups water
1 pkg. organic crimini mushrooms cleaned and chopped
2 cloves garlic-chopped
1/2 tsp. dried sage
1/2 tsp. dried thyme
1/2 tsp. dried rosemary
3 tbs. olive oil
3/4 cup vegetable broth
The juice of 1/2 a lemon
Salt & pepper to taste
½ cup chopped walnuts
Garnish with goat’s milk feta (optional)
Place the lentils and water in a pan and bring to a boil. Cover the pan with the lid tilted and simmer for 30 minutes. Once they are cooked let them sit for 5 minutes.
Sauté the onions, garlic and mushroom in olive oil. Pummel your herbs and add them to the sauté mixture.
Place 1/2 of the cooked lentils in the blender or food processor with the vegetable broth to create a puree. Place the pureed lentils, the remaining whole cooked lentils in the sauté pan with the onions, garlic and mushroom and add the juice of the lemon, salt and pepper to taste and warm through. Add in the walnuts.
This makes a delicious and easy side dish or main dish. I served this with sautéed spinach and roasted chicken.