1handful chopped fresh herbs such as parsley, chives tarragon and cilantro
2ozpancetta or baconOptional
2tablespoons Extra virgin olive oilas needed for cooking and serving
1tablespoon cooking oil
Fresh lemon wedgesfor serving
2oz fresh cherry tomatoeshalved
2ozHalf a rib of celery
2ozshallot
1medium garlic clove
1splash dry white wine
4ozfresh chrome footed boletes, or other boletes, thickly sliced
Fresh ground black pepper
Instructions
Mince the bacon if using, celery garlic and shallot, then sweat with the EVOO oil for a few minutes.
Add the wine and cook off, then add the lentils and some of their reserved cooking liquid and simmer for a bit until the vegetables are soft. Keep the lentils moist.
Double check the seasoning and adjust for salt and pepper. Toss in a handful of cherry tomatoes at the end just to warm them through.
Meanwhile, heat the cooking oil in a pan and brown the mushrooms, then season with salt and pepper.
Toss the lentils with the extra herbs and a drizzle of olive oil and spoon the mushrooms over the top, You can also serve them from the pan family style.
Notes
Substitutions
French lentils du puy and black lentils are the best here. Brown lentils will work in a pinch.