Serves 2-4 as an appetizer, side dish, or light entree
Course: Side Dish
Keyword: Black Lentils, Boletes
2cupscooked lentils du puyor black lentils
Kosher saltto taste
Good handful of parsleyor preferably a mix of parsley, cilantro, lovage, dill, or other fresh garden herbs, plus extra for finishing
Extra virgin olive oilas needed for cooking and extra for drizzling
High heat cooking oilas needed for cooking the mushrooms, a tablepoon or two
Fresh lemon wedgesfor serving
Handful of fresh cherry tomatoeshalved
2ozHalf a stalk of celery
2ozshallot or onion
1medium sized clove of garlic
Dash of white wine
4ozfresh mushroomsthickly sliced
Fresh ground black pepper
Finely mince the bacon, garlic, celery and shallot or onion, then sweat with some 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. The pan should stay juicy, so add a little extra liquid if you need. Double check the seasoning and adjust to taste, then toss in a handful of halved cherry tomatoes at the end just to warm them through.
Meanwhile, heat a tablespoon of cooking oil in a pan and brown the mushrooms well, then season lightly to taste with salt and pepper.
To serve, toss the lentils with some of the extra herbs, a good drizzle of oil, and spoon the mushrooms over the top, passing the lemon wedges alongside. You can also serve them from a larger dish family style.