Spanish Lentil and Mushroom Stew

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   1.

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   In a large saucepan, over medium-high heat, heat 1 teaspoon of the oil.

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   When hot, saute the scallion with a pinch of salt for 2 minutes, then add the garlic and continue to saute for 1 minute, until the scallion and garlic are softened.

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   Add the lentils with 4 cups of water and bring to a boil.

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   Reduce heat to a simmer, and cook until lentils are tender but not falling apart, around 20 minutes.

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   By the time theyre done, there shouldnt be much liquid left in the pan.

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   2.

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   Meanwhile, in a very hot saute pan, cook the mushrooms with 1 tablespoon of the olive oil, turning occasionally.

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   Try to get them to brown well on most sides.

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    Season with salt and remove from heat.

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    3.

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    When the lentils are cooked, add the smoked paprika, 1/2 teaspoon of salt, and 1/2 tablespoon of red wine vinegar.

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    Taste and adjust seasoning.

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    4.

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    Toss the cherry tomatoes, basil, capers, 1 teaspoon of olive oil, 1 teaspoon of red wine vinegar, and a pinch of salt in a separate bowl.

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    5.

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    To serve, divide the lentils into bowls.

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    Top with the mushrooms, and top that with the tomato salad.

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    Give the whole thing a grind of black pepper and another little dusting of smoked paprika.

* Per serving · 4 servings · Values may vary.