Stewed Mushrooms & Lentils Recipe

Inspired by Bodega Bar

Time45m

Serves4

green kale, sherry vinaigrette, add chorizo

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Ingredients

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Main Ingredients

14 1/8 oz (400 g) Mushrooms (sliced)

7.05 oz (200 g) Lentils (cooked)

5.29 oz (150 g) Chorizo (sliced)

5.29 oz (150 g) Green Kale (chopped)

3 tbs Sherry Vinegar

2 tbs olive oil

2 cloves Garlic (minced)

1 medium Onion (diced)

2 1/8 cup (500 ml) Vegetable broth

to taste Celtic sea salt

to taste black pepper

Method

Cooking Instructions

Prepare Ingredients

Gather all ingredients and chop the kale, slice the mushrooms and chorizo, dice the onion, and mince the garlic.

Sauté Onions and Garlic

In a large pot, heat the olive oil over medium heat. Add the diced onion and minced garlic, sauté until the onion becomes translucent, about 5 minutes.

Cook Chorizo

Add the sliced chorizo to the pot and cook for an additional 5-7 minutes, until it starts to brown.

Add Mushrooms and Lentils

Stir in the sliced mushrooms and cooked lentils. Cook for about 5 minutes until the mushrooms release their juices.

Combine with Broth

Pour in the vegetable broth and bring the mixture to a simmer. Let it cook for 10-15 minutes, until the flavors meld together.

Add Kale

In the last 5 minutes of cooking, add the chopped kale and stir until wilted.

Season and Serve

Drizzle with sherry vinegar, season with salt and black pepper to taste, and serve warm.