Mushroom Lentils with Thyme + White Wine

Market mushrooms, green lentils and a splash of white wine. A side dish that can easily be dinner.

This started with a big bag of mushrooms from the farmers' market and has become one of my favorite things to keep in the fridge. It's hearty enough to be a main course, works as a side next to almost anything, and tastes even better the next day.

Two things make it work. First, green lentils (French green or du Puy) hold their shape as they cook, so you get tender lentils rather than mush. Second, the mushrooms are browned before the lentils go in. That browning, plus the white wine that lifts it off the bottom of the pot, is where all the deep, savory flavor comes from.

Mushroom Lentils with Thyme + White Wine

Serves 4–6 as a side, 3–4 as a main

Ingredients

• 3 tablespoons olive oil
• 1 large yellow onion, diced
• 4 cloves garlic, minced
• 1½ pounds mixed mushrooms (maitake, shiitake, cremini, beech), torn or sliced
• ½ cup dry white wine
• 1½ cups green lentils, rinsed
• 3½–4 cups chicken or vegetable stock
• 1 teaspoon dried oregano
• 1 tablespoon fresh thyme leaves
• 1½ teaspoons Fleurish Farm Roast (or ½ teaspoon garlic powder, ½ teaspoon onion powder and 1 teaspoon dried parsley)
• Kosher salt and freshly ground pepper

Pro tip: make a double batch of mushrooms (3 pounds) and set half aside before the lentils go in. Refrigerate them and you're halfway to a mushroom risotto later in the week.

Method

1. Soften the Onion + Garlic

Heat the olive oil in a large pot over medium heat. Add the onion and cook until soft and translucent, 6–8 minutes. Add the garlic and cook 1 minute more.

2. Brown the Mushrooms

Add the mushrooms and turn the heat up a little. They'll release their liquid first; keep cooking, stirring now and then, until it evaporates and the mushrooms start to brown, 8–10 minutes. Don't rush this step.

3. Deglaze

Pour in the white wine and scrape up the browned bits on the bottom of the pot. Let it bubble for 2 minutes.

4. Simmer

Stir in the lentils, oregano, thyme, Farm Roast and 3½ cups of stock. Bring to a boil, then lower to a gentle simmer. Cook, partly covered, until the lentils are tender and most of the liquid is absorbed, 25–35 minutes. Add more stock if it gets dry.

5. Season

Taste and season well with salt and pepper. Lentils need more salt than you think.

Ways to Serve It

• As a main with a big spoonful of dill + garlic yogurt and a green salad
• Topped with a fried or jammy egg
• As a bed for grilled chicken, salmon or sausages
• Cold the next day as a salad, with a little vinaigrette and fresh herbs
• In a grain bowl with roasted vegetables

Variations

• Vegetarian: use vegetable stock.
• Greens: stir in a few handfuls of spinach or chopped kale at the end and let them wilt.
• Bright: finish with a splash of sherry vinegar or a squeeze of lemon.
• Rich: top with grated parmesan and a drizzle of good olive oil.

Make Ahead + Storage

Keeps in the fridge for up to 5 days and freezes well for up to 3 months. The lentils thicken as they sit, so add a splash of stock or water when you reheat.

These lentils are part of my Mediterranean Dinner with Chicken, Mushrooms, Lentils + Cauliflower.