Spanish Lentil and Mushroom Stew Recipe


5 tablespoons plus 2 teaspoons olive oil

1 small white onion, finely diced

3 garlic cloves, minced

sea salt

2 cups lentils

4 cups water

1 pound crimini mushrooms, quartered lengthwise

1 teaspoon smoked paprika

1 tablespoon plus 2 teaspoons sherry vinegar

1 pint cherry tomatoes halved

12 basill leaves - chiffonade

Tellicherry peppercorns freshly ground


Spanish Lentil and Mushroom Stew Recipe


This recipe is based on Oscar winning and James Beard nominated Micheal Natkins Herbivoracious Cookbook. If you don’t have a copy I highly recommend it. Filled with recipes that are not fussy in preparation, and they are filled with flavor.

1. Heat 3 tablespoons of the olive oil in a large sauce pan over medium heat.

2. Add the onion, garlic, a pinch of salt and sauté until softened, about 3 minutes.

3. Add the lentils and water 

4.  Cook until the lentils are tender, not soft about 20 mintues

5. Heat 2 tablespoons of olive oil in a large skillet over high heat 

6. When the oil shimmers add the mushrooms in a single layer. Brown both sides and season with salt

7. Put the lentils in a big mixing bowl

8. Add the paprika, 1 teaspoon sea salt, 1 tablespoon of sherry vinegar

Taste and adjust salt and vinegar to match your palate