BLE – Saucy Lentils with Dried Shiitake Mushrooms

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This recipe has been modified for BLE structured meal planning. 

These lentils are cooked in a rich flavorful sauce with elevated umamai flavoring from adding dried shiitake mushrooms. Fabulous served over rice or potatoes. See Variation below to make this into quick and easy and absolutely delicious soup.

Makes about 52 oz/4 servings. Each serving provides:
½ protein serving        8 oz vegetables

Ingredients

The vegetable weights are a guideline. For easy calculation keep at 32 ounces.

(partial veg)    1 oz dried shiitake mushrooms*

(free)               2 cups water (to soak mushrooms)

(2 protein)       6 oz dry brown or green lentils*

(partial veg)    5 oz onions, diced

(free)               1 clove garlic, minced

(partial veg)     4 oz celery, chopped

(partial veg)     4 oz carrot, diced

(partial veg)    12 oz tomatoes, crushed

(partial veg)    2 oz tomato paste

(free)               1 cup water

(free)               ¼ cup soy sauce

(free)               1 tsp oregano

(free)               ¾ tsp cinnamon

(free)               ¼ tsp bay leaf powder

Instructions

  1. First, soak the shiitake mushrooms with the water. This takes awhile. Allow at least 4 to 5 hours or leave in the fridge overnight. Check this link for more details and instructions. After mushrooms are rehydrated, chop them in a food processor and set them aside.
  2. In a large pot add onions sauté until they begin to caramelize. Learn how to sauté without oil.
  3. Add the garlic and cook for another minute, taking care they don’t burn.
  4. Add the tomatoes and tomato paste. Stir to combine. The moisture from these will release the caramelization from the onions and garlic.
  5. Add the celery, carrots, chopped mushrooms with soaking water. Rinse the lentils and add them to the pot along with the water. Mix to combine and bring this mixture to boil. Turn down heat, cover and simmer until the vegetables and lentils are tender. (If using Instant Pot, cook 2 minutes then let pressure drop naturally).
  6. Add the soy sauce, oregano, cinnamon, and bay leaf powder.
  7. Divide the saucy lentils into 4 servings. 
  8. Serve hot over rice or potatoes.
  9. Store leftovers in refrigerator and use within 5 days or freeze.

Note

  • 1 oz dried mushrooms yield about 5 oz fresh
  • 6 oz dried lentils yield about 12 oz cooked

Variation

For every serving add ½ cup cashew cream. This is made with:

(1 fat)                      .5 oz raw cashews

(free)                       ½ cup water