Mushroom and Lentil Delight with Thyme and Truffle Oil

Mushroom and Lentil Delight with Thyme and Truffle Oil

Earthy lentils and browned mushrooms simmer with thyme, finished with a drizzle of truffle oil.

Total 1 hr Makes 4 servings Calories 320/serving

Dietary

Vegetarian, Pescatarian, Wheat free, Nut free, Halal, Kosher

Allergens

Dairy

Brown and green lentils simmer with sautéed cremini mushrooms, shallots, and fresh thyme until tender and creamy. A finishing drizzle of truffle oil adds a woodsy aroma, making this a satisfying vegetarian main or hearty side for a cool-weather meal.

Ingredients

  • 2 tablespoons olive oil
  • 1 shallot, finely chopped
  • 3 cloves garlic, minced
  • 16 ounces cremini mushrooms, sliced
  • 1 cup green or brown lentils, rinsed
  • 3 cups vegetable broth
  • 2 sprigs fresh thyme
  • 1 tablespoon tomato paste
  • 2 tablespoons unsalted butter
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 teaspoons truffle oil
  • 2 tablespoons fresh parsley, chopped
  • 1/4 cup grated Parmesan cheese

Method

  1. Heat the olive oil in a 6-quart saucepan over medium heat. Add the shallot and cook, stirring occasionally, until softened, about 3 minutes.

  2. Add the garlic and sliced mushrooms. Cook, stirring occasionally, until the mushrooms release their liquid and begin to brown, about 8 minutes.

  3. Stir in the tomato paste and cook for 1 minute until it darkens slightly and coats the mushrooms.

  4. Add the lentils, vegetable broth, and thyme sprigs. Increase heat and bring to a boil.

  5. Reduce heat to low, cover, and simmer until the lentils are tender and most of the liquid is absorbed, about 30 minutes, stirring occasionally.

  6. Remove the thyme sprigs. Stir in the butter, salt, and pepper until the butter melts and the mixture is creamy.

  7. Divide among bowls, drizzle each portion with truffle oil, and top with fresh parsley and grated Parmesan.

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    Mushroom and Lentil Delight with Thyme and Truffle Oil

    Brown and green lentils simmer with sautéed cremini mushrooms, shallots, and fresh thyme until tender and creamy. A finishing drizzle of truffle oil adds a woodsy aroma, making this a satisfying vegetarian main or hearty side for a cool-weather meal.

    1 hr 4 servings 320 cal

    Ingredients

    • 2 tablespoons olive oil
    • 1 shallot, finely chopped
    • 3 cloves garlic, minced
    • 16 ounces cremini mushrooms, sliced
    • 1 cup green or brown lentils, rinsed
    • 3 cups vegetable broth
    • 2 sprigs fresh thyme
    • 1 tablespoon tomato paste
    • 2 tablespoons unsalted butter
    • 1/2 teaspoon salt
    • 1/4 teaspoon black pepper
    • 2 teaspoons truffle oil
    • 2 tablespoons fresh parsley, chopped
    • 1/4 cup grated Parmesan cheese

    Method

    1. 1

      Heat the olive oil in a 6-quart saucepan over medium heat. Add the shallot and cook, stirring occasionally, until softened, about 3 minutes.

    2. 2

      Add the garlic and sliced mushrooms. Cook, stirring occasionally, until the mushrooms release their liquid and begin to brown, about 8 minutes.

    3. 3

      Stir in the tomato paste and cook for 1 minute until it darkens slightly and coats the mushrooms.

    4. 4

      Add the lentils, vegetable broth, and thyme sprigs. Increase heat and bring to a boil.

    5. 5

      Reduce heat to low, cover, and simmer until the lentils are tender and most of the liquid is absorbed, about 30 minutes, stirring occasionally.

    6. 6

      Remove the thyme sprigs. Stir in the butter, salt, and pepper until the butter melts and the mixture is creamy.

    7. 7

      Divide among bowls, drizzle each portion with truffle oil, and top with fresh parsley and grated Parmesan.