Monday, January 7, 2008

Lentejas con Champinones

Dining in Mexico I have seen lentils or lentejas used in many forms. It's actually an item imported to Mexico from Spain centuries ago. This is a recipe for a warm & filling winter dish, it's origin is the Andalusian region of Spain. It is historically early Hispano-Muslim cuisine. We see a great deal of Arabian cuisine mixed into the foods of Northern Mexico. Who knew? I am amazed at the parallel cultures I see down here South of the Border.
























Lentils & Mushrooms
1 small onion sliced
2 Tbsp. Olive oil
2 garlic cloves, finely chopped
3 cups brown mushrooms, sliced
2 lg. tomatoes, diced
1/2 c. brown or green lentils, soaked overnight
*1/4 c. fresh parsley, chopped
*salt, pepper, paprika to taste.
Saute 1st 5 ingredients till tender then add lentils & 3/4 c. H2O & simmer till lentils are soft, sprinkle with parsley, season & serve. This is a wonderful side dish or main course.

3 comments:

tilegirl said...

It looks positively yummy!

Mary said...

This does look yummy! I am always searching for new creative ideas for meals for my vegetarian daughter.

Lauren said...

looks yummy....