Warm Lentils with Mushrooms

1. 1

   Cook lentils Combine lentils, carrot, bay leaf, thyme, porcini, salt, and the water in a saucepan and bring to a boil over high heat.

2. 2

   Reduce to a simmer and cook, partially covered, until the lentils are tender, about 35 minutes.

3. 3

   Drain, discarding herbs, porcini, and liquid, and transfer to a bowl.

4. 4

   Saute mushrooms Meanwhile, heat a large skillet over high heat until hot, then add 2 tablespoons oil and the butter and swirl until butter is melted.

5. 5

   Working in batches if necessary, add cremini mushrooms and season lightly with salt and pepper; saute until mushrooms are golden brown and their juices have evaporated, about 5 minutes.

6. 6

   Add shallot and garlic; cook, stirring occasionally, until shallot is translucent, about 2 minutes.

7. 7

   Add to lentils and stir gently to combine.

8. 8

   Make vinaigrette Deglaze pan: Pour the vinegar into skillet (remove from heat if vinegar spatters) and boil, scraping up any brown bits from the bottom of the pan with a wooden spoon, 10 seconds (do not allow liquid to reduce).

9. 9

   Transfer mixture to a small bowl and whisk in mustard, 1 teaspoon salt, and 1/4 teaspoon pepper.

10. 10

    Whisking constantly, add oil in a slow, steady stream until emulsified.

11. 11

    Toss and serve Stir 3 tablespoons vinaigrette into lentils, then add parsley and toss to combine.

12. 12

    Serve warm or at room temperature, drizzled with additional vinaigrette if desired.

13. 13

    Regular French green lentils can be used instead of Le Puy lentils, but they may take slightly longer to cook and will not hold up as well.

* Per serving · 4 servings · Values may vary.