|Servings||Prep Time||Cook Time|
|4||15 mins||1 hr|
|1.||In a large saucepan, sauté the onion and garlic with a good glug of olive oil and a pinch of salt until softened, about 3 minutes.|
|2.||Add the lentils and 4 cups of water. Bring to a boil, reduce to a simmer, and cook until tender.|
|3.||Add the smoked paprika. Season with salt, sherry vinegar, and more smoked paprika to taste. I like there to be just an edge of vinegary sourness without it being overpowering.|
|4.||Meanwhile, in a very hot sauté pan, fry the mushrooms with another glug of olive oil, turning occasionally. Try to get them to brown well on most sides. Season with salt.|
|5.||Toss the cherry tomatoes and basil with a little olive oil, sherry vinegar, and salt.|
|6.||To serve, divide the lentils into bowls. Top with the mushrooms, and top that with the salad. Give the whole thing a grind of black pepper and maybe another little dusting of smoked paprika.|
There are 490 calories in 1 serving of Spanish Lentils and Mushrooms.
Calorie split: 25% fat, 51% carbs, 24% protein.
|Serving Size||1 serving|