Ingredients:
- 1 tablespoon (15 ml) olive oil
- 1 onion, finely diced
- 2 carrots, peeled and finely diced
- Salt and pepper
- 2 cloves garlic, crushed
- 1 teaspoon (5 ml) grated ginger
- 2 red chilies, seeded and chopped
- 1 tablespoon (15 ml) tomato paste
- 1 tablespoon (15 ml) thyme leaves
- 1 ½ cups (350 ml) De Puy lentils, cooked and drained
- Vegetable oil, for sauteing
- 3-4 king oyster mushrooms, halved and cross-hatched
- 1 tablespoon (15 ml) butter
- 1 lemon, juice
- 1 orange, juice
- 2 cups (470 ml) chopped mixed herbs, such as cilantro, dill, and parsley
Method:
In a saucepan over medium heat, add the olive oil, onion, and carrots. Season with salt and pepper and allow the vegetables to sweat until softened, 6-8 minutes.
Add the garlic, ginger, and chilies and cook until fragrant, 2-3 minutes.
Add the tomato paste and thyme leaves, cooking 1-2 minutes more.
Add the lentils, stirring to coat and reduce the heat to medium-low.
Meanwhile, heat a film of vegetable oil in a skillet set over medium-high heat. Once shimmering, add the mushrooms, cut side down to the pan. Season with salt and allow to cook undisturbed until well browned, 4-5 minutes.
Flip the mushrooms, add the butter to the pan and cook 2-3 minutes more, basting the mushrooms with the foaming butter.
Transfer the mushrooms to a paper towel-lined plate.
Stir the lemon juice and zest and orange juice and zest into the lentils. Remove the pan from the heat.
Transfer the lentils into a serving dish. Fold in the mixed herbs. Top with the mushrooms and serve immediately.
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