Here is a great seasonal tasty main course meal to make on a cold winters eve ….the featured protein is lentils, of which Canada is one of the biggest producers in the world!
Lentils are a versatile member of the pulse family and pack the most protein per ounce of all the legumes. Experiment with different types of lentils, orange, brown, green and the tiny black caviar sized lentils called beluga. All our delicious and easy to cook with!
½ cup PUY lentils rinsed and picked over for rocks
¼ cup wild rice
1 medium green cabbage, cut into bit sized pieces
1 bay leaf
1 tsp. dried thyme
2 Tbsp. red wine vinegar
1 tsp. sea salt
¾ cup parsley leaves finely, chopped
recipe by STIR Cooking School
Rehydrate mushrooms in boiling water. Drain after 15min.saving liquid.
Finely chop mushrooms, set aside.
Warm oil overheat in a large Dutch oven. Add fresh mixed mushrooms and sear until well browned.
Turn down to medium and add onion cooking for 3 minutes before adding the garlic, porcini mushrooms, tomato paste.
Cook for another 2 minutes to coat with tomato paste and mix well.
Deglaze the bottom for the pan with 1 cup reserved mushroom broth. Stir in tomatoes with their juices, vegetable broth, remaining mushroom broth, lentils and wild rice. Bring to a simmer before adding cabbage, bay leaf, thyme.
Cover pot and cook on low about 40-45 min. Stir in vinegar and salt, cook for 2 more min. Stir in chopped parsley.