Puy Lentils Bean Puree On Mushrooms Recipes

LENTIL SOUP WITH MUSHROOMS

Lentil Soup with Mushrooms image

Packed with fiber and protein, this flavorful lentil soup with mushrooms is not only good for you, but also quick and easy to make.

Provided by Yoly

Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Lentil Soup Recipes

Time 45m

Yield 6

Number Of Ingredients 11

Ingredients

1 bell pepper, sliced
2 roma tomatoes, halved
½ medium onion, halved
1 clove garlic
6 cups water
2 cups brown lentils
1 teaspoon dried basil
1 teaspoon Italian seasoning
salt and ground black pepper to taste
1 tablespoon extra-virgin olive oil
16 ounces sliced fresh mushrooms

Steps:

Combine bell pepper, tomatoes, onion, and garlic in a blender; blend until smooth. Transfer mixture to a Dutch oven and cook over medium heat, stirring until mixture starts to brown, 5 to 10 minutes. Add water, lentils, basil, Italian seasoning, salt, and pepper. Bring to a boil, cover, reduce heat to low, and simmer until lentils are soft, 25 to 30 minutes.
Meanwhile, heat olive oil in a skillet. Add mushrooms and season with salt and pepper. Cook until tender, stirring occasionally, 4 to 5 minutes. Add cooked mushrooms to lentil soup and simmer an additional 2 to 3 minutes.

Nutrition Facts : Calories 283.3 calories, Carbohydrate 45.3 g, Fat 3.4 g, Fiber 21.6 g, Protein 19.6 g, SaturatedFat 0.5 g, Sodium 44.3 mg, Sugar 5 g

PUY LENTILS & BEAN PUREE ON MUSHROOMS

Puy Lentils & Bean Puree on Mushrooms image

This is a lovely vegetarian dish that's great when you want to make an impression. Meat eaters will love this dish too. Don't be put off by the long list of ingredients. It's really very easy. (Note: Australian measurements used).

Provided by auntchelle

Categories Lentil

Time 1h

Yield 4 serving(s)

Number Of Ingredients 19

Ingredients

4 large field mushrooms
1 tablespoon olive oil
1 red onion, cut into thin wedges
1 garlic clove, crushed
200 g puy lentils
185 ml red wine
440 ml vegetable stock
1 tablespoon finely chopped fresh flat leaf parsley
30 g butter
2 garlic cloves, crushed, extra
1 large potato, cut into chunks
2 tablespoons extra virgin olive oil
400 g cannellini beans, drained & rinsed
2 large garlic cloves, crushed
1 tablespoon vegetable stock
170 ml red wine
2 tablespoons tomato paste
375 ml vegetable stock
1 tablespoon soft brown sugar

Steps:

Remove stalks from mushrooms and chop them. Heat oil in a large saucepan and cook onion over medium heat for 2-3 minutes, or until soft. Add garlic and mushroom stalks and cook for a further minute. Stir in lentils, wine and stock; bring to boil. Reduce heat and simmer, covered, for 20-25 minutes, stirring occasionally, or until reduced and lentils are cooked through. If mixture is too wet, remove lid and boil until slightly thick. Stir in parsley and keep warm.
Meanwhile, make bean puree. Bring small saucepan of water to boil over high heat and cook potato for 10 minutes, or until tender. Drain and mash with a potato masher until smooth. Stir in half extra virgin oil. Combine cannellini beans and garlic in a food processor. Add stock and remaining oil and process until smooth. Transfer to a bowl and fold in mashed potato. Keep warm.
Melt butter in a deep frying pan. Add mushrooms and extra garlic; cook in batches over medium heat for 4 minutes each side, or until tender. Remove and keep warm.
To make red wine sauce, add red wine to the same frying pan, then scrape the bottom to remove any sediment. Add combined tomato paste, stock and sugar; bring to boil. Cook for about 10 minutes, or until reduced and thickened.
To assemble, place mushrooms onto serving plates; top with the bean puree. Spoon on the lentil mixture & drizzle with the red wine sauce. Season and serve immediately.

Nutrition Facts : Calories 512.8, Fat 17.5, SaturatedFat 5.5, Cholesterol 16, Sodium 571.8, Carbohydrate 59.6, Fiber 15, Sugar 10.8, Protein 15.9

ROAST BRILL WITH PUY LENTILS & SHIITAKE MUSHROOMS

Roast brill with puy lentils & shiitake mushrooms image

Dare we say...a brill-iant dish for a dinner party, using firm-textured brill and nutty puy lentils

Provided by Jo Pratt

Categories Dinner, Lunch, Main course

Time 50m

Number Of Ingredients 11

Ingredients

250g puy lentils
2 shallots , finely chopped
4 tbsp olive oil
140g shiitake mushroom , quartered
250g pack cherry or plum tomatoes , halved
2 tbsp capers , rinsed
150ml white wine
4 x brill (or any other white fish like cod) fillets, skinned - about 140-175g/5-6oz each
1 small lemon , thinly sliced
1 small bunch of flat-leaf parsley , roughly chopped
140g baby spinach leaves

Steps:

Heat oven to 200C/fan oven 180C/gas mark 6. Tip the lentils into a pan, and cover with cold water. Bring to the boil and cook for 15-20 mins until they are tender. Drain and keep to one side.
Fry the shallots in half the oil in a shallow roasting tray on top of the hob, until softened. Increase the heat and add the mushrooms. Cook for a couple of minutes, until they are colouring around the edges. Remove the tray from the heat, then stir in the cooked lentils, halved tomatoes, capers and wine.
Sit the fish on the lentils then top with a couple of slices of lemon and drizzle over the remaining oil. Season everything with flaked sea salt and freshly ground black pepper. Roast for 15 mins - until the fish is cooked through and beginning to go golden on top.
Gently lift fish from the tray. Stir the parsley and spinach into lentils, until the spinach starts to wilt. Spoon onto 4 plates, sit the fish on top and serve.

Nutrition Facts : Calories 471 calories, Fat 17 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 34 grams carbohydrates, Fiber 7 grams fiber, Protein 42 grams protein, Sodium 0.67 milligram of sodium

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