• Ingredients:
  • 8oz package of FunGuy crimini mushrooms
  • 1 large onion
  • 5-6 cloves of garlic
  • 2 tomatoes
  • 1 red bell pepper
  • 1 inch ginger root
  • ½ inch turmeric root
  • 1 cinnamon stick
  • 6 tablespoons olive oil, divided
  • 1½ cups dried red lentils, rinsed under cool water
  • 3 cups vegetable broth
  • 1 13.5 oz can of coconut milk
  • coarse salt
  • cilantro (optional)
  • lime, cut into wedges

Winter raging on outside and all you want is to watch it from the window with a with a bowl of something warm and comforting? Then head over to the kitchen to stir up a pot of these red lentils in a flavorful base of cinnamon, ginger, turmeric, and simmered in creamy coconut milk.

While our mushrooms are used to help create the “meat” of this dish, we’ve also used crimini cap slices, sautéed them until golden, and topped each dish with a bit of extra mushroom texture and earthy flavor. Make sure to serve with a side of warm basmati rice or your favorite flat bread!

DIRECTIONS:

  1. Brush off any debris from the FunGuy crimini mushrooms with a damp cloth and trim the stems. Pop out the stems using your thumb and dice. Thinly slice the mushroom caps and set ¼ aside to sauté later. Peel the onion and garlic; dice the onion and mince the garlic. Dice the tomato and bell pepper Peel and crush the ginger and turmeric roots.
  2. In a large sauté pan, heat half of the oil on medium high. Add the cinnamon stick, ginger, and turmeric to the pan and sauté one minute. Add the onion and garlic and sauté for another minute. Toss the diced mushroom stems into the pan along with the majority of the sliced mushroom caps and cook 4-5 minutes. Reduce the heat to medium and add the diced tomatoes and pepper, cooking 5-7 minutes or until they have cooked down to a more paste like consistency. 
  3. Stir the red lentils into the mushrooms and vegetable mixture. Pour in the vegetable broth, increase the heat to high, and bring the mixture to a boil. Reduce the heat to medium low and allow the lentils to simmer approximately 25 minutes, or until much of the liquid has been absorbed by the lentils, stirring occasionally to keep anything from sticking to the bottom of the pan. 
  4. Pour the coconut milk into the mix and allow it to simmer for another 10 minutes, stirring frequently. Taste and season with additional salt if necessary. 
  5. While the lentils finish cooking prepare the sautéed crimini mushrooms. 
  6. Heat the remaining olive oil in a sauté pan over medium-hi heat. Add the reserved sliced mushrooms to the pan and sauté 4-6 minutes, or until the mushrooms are golden brown. Season with a pinch of salt. 
  7. Serve hot, with rice or flat bread, and each bowl topped with sautéed mushrooms, fresh cilantro, and a wedge of lime! 

Have a Fun meal!