Lentil Mushroom Stuffing Recipes

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LENTIL & MUSHROOM STUFFING



Lentil & Mushroom Stuffing image

Provided by Lori Yates

Categories     Dairy Free

Number Of Ingredients 16

2 cups water
1 cup plus 1/2 cup less-sodium vegetable or chicken broth
1/2 cup dried brown lentils, picked through and rinsed
1/2 cup dried green lentils, picked through and rinsed
1 bay leaf
1 tablespoon olive oil
3 celery stalks, chopped
3 garlic cloves, minced
1/2 small white onion, minced
12 ounces button mushrooms, sliced
1/4 cup dried apricots, chopped
1/4 cup dried cranberries
1-1/2 teaspoons finely chopped fresh sage
1 teaspoon finely chopped fresh rosemary
1/4 teaspoon kosher salt
Chopped fresh parsley, for garnish (optional)

Steps:

  • Place water, 1 cup broth, lentils and bay leaf in medium saucepot; heat to boiling over medium-high heat. Reduce to medium-low and simmer 20 to 25 minutes or until lentils are just tender, stirring occasionally. Strain lentils; remove bay leaf.
  • Meanwhile, heat oil in large high-sided saute pan over medium-high heat. Add celery, garlic and onion; cook 2 minutes, stirring frequently. Add mushrooms; cook 6 minutes, stirring occasionally.
  • Stir in apricots, cranberries, sage, rosemary, salt and remaining 1/2 cup broth. Heat to simmering; cook 2 minutes. Stir in lentils, cook 2 minutes or until lentils are heated through. Serve immediately, garnished with parsley, if desired.

BAKED LENTIL AND MUSHROOM STUFFING



Baked Lentil and Mushroom Stuffing image

Make and share this Baked Lentil and Mushroom Stuffing recipe from Food.com.

Provided by dicentra

Categories     Lentil

Time 55m

Yield 4 serving(s)

Number Of Ingredients 9

2 teaspoons vegetable oil
1 onion, finely chopped
3 garlic cloves, minced
1 lb mushroom, quartered
1 cup lentils
1 cup chicken broth
1/2 teaspoon dried sage
1/3 cup chopped walnuts
salt and pepper

Steps:

  • Preheat the oven to 350.
  • In a small ovenproof saucepan, heat the oil over moderate heat. Add the onion and garlic, and sauté for 5 minutes or until the onion is soft.
  • Add the mushrooms and sauté for 5 minutes or until beginning to soften.
  • Add the lentils, broth, ½ cup water, sage and salt and pepper to taste.
  • Bring to a boil. Cover, transfer to the oven, and bake for 30 minutes or until the lentils are tender.
  • Remove from the oven and stir in the walnuts.

Nutrition Facts : Calories 190.4, Fat 9.6, SaturatedFat 1.1, Sodium 195, Carbohydrate 18.6, Fiber 6.2, Sugar 4.8, Protein 11.2

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