- Jewish Learning
As a kid, I didn’t grow up eating beans and lentils. It wasn’t part of our diet at all. I started eating them in NYC a few years back and started cooking them very recently. I find legumes very satisfying and filling. As a vegetarian, I am often missing my protein and this stew, believe it or not, offers 40 of protein per portion! This is a very easy recipe as all you need to do is throw in the ingredients. The more it cooks, the tastier it gets. To add some flavors to the beans and lentils, they are mixed with some of my favorite spices, paprika and cumin, and also tomatoes and mushrooms. How delicious is that??
1 pound wild mushrooms (bella or crimini mushrooms), rinsed
2 pinches salt
2 pinches black pepper
1 tablespoon cayenne pepper (optional)
1 cup water
Cook lentils according to packaging in a large pan.
Add water, diced onions, tomatoes, garlic and beans.
Add all spices.
Cook on medium heat until boiling.
Add mushrooms and finally allow to simmer for 20 minutes on low.
Serve warm, with herbs.
This recipe originally appeared on MyOrganicDiary.com
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