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Wednesday, November 16, 2016

Brown Lentil Mushrooms and Cream Gratin

I just created  this dish today. It is spiced with smoked paprika and preserved lemon.  I think it will excite your tastebuds and nourish you this winter.  I have lost too much weight recently and I am trying to gain a few pounds, so, if you are not trying to gain weight you can omit the cream and cheese .

1/2 cup brown lentils soaked for 1/2 hour
1 large onion chopped
2 cloves garlic crushed and chopped
5 or 6 medium to large tomatoes chopped finely
8 to 10 medium mushrooms sliced
1 cup vegetable or chicken broth
1/2 cup cream
2 teaspoons smoked paprika
2 teaspoons ground cumin
Rind of 1/4 preserved lemon (optional)
chopped green olives
salt and pepper to taste


2 medium potatoes sliced thin
1 cup grated cheese or your choice

Preheat oven on 350 degrees or 160 C.  Rinse lentils and cook for 15 minutes or until soft. Then set aside.  Saute onions and garlic for 3 minutes, then add the tomatoes and cook for 5 minutes.  Add the mushrooms and cook for 2 minutes.  Add the broth, cream, lentils and spices. Then add the preserved lemon and stir the mixture and place into a high sided glass dish.  Then lay the sliced potatoes over the tomato lentil mixture.  Cover with foil and cook for 20 minutes.  Remove from oven and add cheese on top  of potatoes and put back in the oven for another 10 minutes.  Make sure the potatoes pierce easily with a fork to test if its done.  Sprinkle top with chopped olives.
Serve with collard green sauteed in butter or ghee.
Lentils are a great source of protein and calcium.

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