I really like lentils – red, black or green – soup, stew, loaf – almost anyway you cook them, I love them! Once again this recipe came out of the necessity of finding something to eat for dinner that was different but easy and definitely delicious. I had made something similar to this previously before we started the Alcat diet, so I will offer some changes at the end that you can try at home.
My first step in this recipe was to cook the lentils. I sautéed my scallions and celery first in some olive oil and then added the black lentils. I always like to sauté them together for just a minute before adding the water. I added only enough water to cover the lentils because I did not want a lot of extra broth since this was not a soup recipe. My mom always added oregano and a bay leaf when she cooked her lentil soup, so of course I always do the same. I cooked the lentils until almost all of the water was absorbed – about 30-40 minutes.
While the lentils continued to cook, I took my cast iron skillet and added olive oil and shiitake mushrooms and cooked them for several minutes until the mushrooms were soft. I added the spinach and turned off the heat with a lid on to wilt the spinach and wait for the lentils to be cooked.
In a separate skillet, I sautéed potatoes until brown and crispy on all sides.
When the lentils were cooked, I added them to the cast iron skillet with the mushrooms and spinach. I tossed it all together until it was well mixed.
I cannot eat potatoes, but my husband can. When I made this recipe before, I would toss the potatoes right into the skillet as well and mix it all together and top it would some goat cheese! Yummy, I can’t wait until I can eat goat cheese again. This time, I put some potatoes on my husband’s plate and some oat groats on mine and topped them both with the lentil mixture. It was a very delicious dinner once again! If you have never tried lentils and potatoes together, I encourage you to try them! Good cooking!