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Photo: Photographer: Jennifer Causey, Food stylist: Ali Ramee, Prop stylist: Clairen Spollen
Active Time:35 minsTotal Time:55 minsServings:6Jump to Nutrition Facts
Active Time:35 minsTotal Time:55 minsServings:6
Active Time:35 mins
Active Time:
35 mins
Total Time:55 mins
Total Time:
55 mins
Servings:6
Servings:
6
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1 ½ouncesdried wild mushrooms (such as shiitake and porcini)3cupswarm water1tablespoonextra-virgin olive oil½cupfinely chopped yellow onion1cupchopped portobello mushroom caps, stems and gills removed⅓cupfinely chopped celery⅓cupfinely chopped red bell pepper2cupsfinely chopped scrubbed russet potatoes2tablespoonstomato paste1tablespoonharissa paste2tablespoonsfinely chopped fresh thyme½cupwhite wine1 ½cupsdried brown lentils5cupslower-sodium vegetable broth⅓cupchopped fresh flat-leaf parsley, plus more for garnish1tablespoonwhite-wine vinegar2teaspoonslemon juice¾teaspoonsalt¾teaspoonground pepper
Cook Mode(Keep screen awake)
Ingredients
1 ½ouncesdried wild mushrooms (such as shiitake and porcini)
3cupswarm water
1tablespoonextra-virgin olive oil
½cupfinely chopped yellow onion
1cupchopped portobello mushroom caps, stems and gills removed
⅓cupfinely chopped celery
⅓cupfinely chopped red bell pepper
2cupsfinely chopped scrubbed russet potatoes
2tablespoonstomato paste
1tablespoonharissa paste
2tablespoonsfinely chopped fresh thyme
½cupwhite wine
1 ½cupsdried brown lentils
5cupslower-sodium vegetable broth
⅓cupchopped fresh flat-leaf parsley, plus more for garnish
1tablespoonwhite-wine vinegar
2teaspoonslemon juice
¾teaspoonsalt
¾teaspoonground pepper
DirectionsCombine dried mushrooms and warm water in a medium bowl; soak for 30 minutes. Pour the mixture through a fine-mesh strainer into a bowl, reserving the soaking liquid. Chop the mushrooms and set aside.Meanwhile, heat oil in a large Dutch oven over medium heat. Add onion; cook, stirring occasionally, until tender, 2 to 3 minutes. Stir in portobellos, celery and red bell pepper; cook, stirring occasionally, until tender and liquid evaporates, about 3 minutes. Stir in potatoes; cook, stirring occasionally, until soft, about 3 minutes.Stir in tomato paste, harissa, thyme and the reserved chopped mushrooms; cook, stirring occasionally, until coated, about 1 minute. Increase heat to medium-high. Stir in wine; cook, stirring occasionally, until dry, 2 to 3 minutes.Stir in lentils, broth and the reserved soaking water (about 3 cups). Bring to a simmer; cook, stirring occasionally, until the lentils are tender, about 20 minutes. Stir in parsley, vinegar, lemon juice, salt and pepper. Garnish with additional parsley, if desired.Originally appeared: EatingWell.com, December 2022
Directions
Combine dried mushrooms and warm water in a medium bowl; soak for 30 minutes. Pour the mixture through a fine-mesh strainer into a bowl, reserving the soaking liquid. Chop the mushrooms and set aside.Meanwhile, heat oil in a large Dutch oven over medium heat. Add onion; cook, stirring occasionally, until tender, 2 to 3 minutes. Stir in portobellos, celery and red bell pepper; cook, stirring occasionally, until tender and liquid evaporates, about 3 minutes. Stir in potatoes; cook, stirring occasionally, until soft, about 3 minutes.Stir in tomato paste, harissa, thyme and the reserved chopped mushrooms; cook, stirring occasionally, until coated, about 1 minute. Increase heat to medium-high. Stir in wine; cook, stirring occasionally, until dry, 2 to 3 minutes.Stir in lentils, broth and the reserved soaking water (about 3 cups). Bring to a simmer; cook, stirring occasionally, until the lentils are tender, about 20 minutes. Stir in parsley, vinegar, lemon juice, salt and pepper. Garnish with additional parsley, if desired.
Combine dried mushrooms and warm water in a medium bowl; soak for 30 minutes. Pour the mixture through a fine-mesh strainer into a bowl, reserving the soaking liquid. Chop the mushrooms and set aside.
Meanwhile, heat oil in a large Dutch oven over medium heat. Add onion; cook, stirring occasionally, until tender, 2 to 3 minutes. Stir in portobellos, celery and red bell pepper; cook, stirring occasionally, until tender and liquid evaporates, about 3 minutes. Stir in potatoes; cook, stirring occasionally, until soft, about 3 minutes.
Stir in tomato paste, harissa, thyme and the reserved chopped mushrooms; cook, stirring occasionally, until coated, about 1 minute. Increase heat to medium-high. Stir in wine; cook, stirring occasionally, until dry, 2 to 3 minutes.
Stir in lentils, broth and the reserved soaking water (about 3 cups). Bring to a simmer; cook, stirring occasionally, until the lentils are tender, about 20 minutes. Stir in parsley, vinegar, lemon juice, salt and pepper. Garnish with additional parsley, if desired.
Originally appeared: EatingWell.com, December 2022
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Nutrition Facts(per serving)307Calories3gFat50gCarbs16gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
