Lentil & Mushroom Stuffing
You can never have too many side dish recipes, so give Lentil & Mushroom Stuffing a try. One portion of this dish contains about 8g of protein, 2g of fat, and a total of 134 calories. For 61 cents per serving, this recipe covers 12% of your daily requirements of vitamins and minerals. This recipe serves 8. It will be a hit at your Thanksgiving event. It is a good option if you're following a gluten free, dairy free, and lacto ovo vegetarian diet. 365 people were glad they tried this recipe. If you have fresh rosemary, button mushrooms, celery stalks, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 40 minutes. It is brought to you by Foxes Love Lemons. With a spoonacular score of 98%, this dish is spectacular. If you like this recipe, you might also like recipes such as Golden Lentil Roulade with Chestnut Stuffing, Mushroom Stuffing, and Mushroom Stuffing.
Servings: 8
Preparation duration: 15 minutes
Cooking duration: 25 minutes
Ingredients:
1 bay leaf
12 ounces button mushrooms, sliced
3 celery stalks, chopped
1 cup plus 1/2 cup less-sodium vegetable or chicken broth
1/4 cup dried apricots, chopped
1/2 cup dried brown lentils, picked through and rinsed
1/4 cup dried cranberries
1/2 cup dried green lentils, picked through and rinsed
1 teaspoon finely chopped fresh rosemary
1-1/2 teaspoons finely chopped fresh sage
3 garlic cloves, minced
1/4 teaspoon kosher salt
1 tablespoon olive oil
2 cups water
1/2 small white onion, minced
Equipment:
pot
frying pan
Cooking instruction summary:
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.
Step by step:
1. 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.
2. Add celery, garlic and onion; cook 2 minutes, stirring frequently.
3. Add mushrooms; cook 6 minutes, stirring occasionally.Stir in apricots, cranberries, sage, rosemary, salt and remaining 1/2 cup broth.
4. Heat to simmering; cook 2 minutes. Stir in lentils, cook 2 minutes or until lentils are heated through.
5. Serve immediately, garnished with parsley, if desired.
Nutrition Information:
covered percent of daily need
