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Lentil Mushroom Red Pepper Confetti Recipe

Ingredients

How to make it

  • Heat the water in a saucepan to boiling, then add the bouillon, lentils, onion, ancho, and cumin. Bring temperature to low, cover, and simmer for 20 minutes. (Check them after 15 minutes, and if almost all the liquid is gone, turn off the heat but leave the cover on and let them sit.)
  • After the lentils have cooked for about 10 minutes, heat the olive oil and butter together in a sauté pan.
  • Add the mushrooms and sliced/halved red bell pepper and sauté for 7-10 minutes or until they’re done to your preference. (That’s a lot of mushrooms, so it takes a bit longer than it usually might for veggies… and I like my mushrooms and peppers a little charred. *grin*)
  • When both the lentils and veggies are done, toss them all together, season to taste with salt and freshly ground black pepper, and serve. Enjoy!
  • Note: you can roast the red pepper (then slice it) instead of sautéing it, too. Delicious!

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The Cook

julesong Seattle, WA

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