An original idea for the table
Browned Mushroom Lentils with Rosemary Roots & Walnut Crumbs
Green lentils, browned mushrooms, and roasted carrot-parsnip coins, finished with crisp walnut crumbs and a small spoonful of mustard dressing.
Paired with Château Puygueraud 2020
- Serves
- 4 main-course servings
- Prep
- 20 minutes
- Cook
- 40 minutes
- Total
- About 60 minutes
The lentils, vegetables, and mushrooms cook in parallel. Older lentils may need longer.
Gather
Ingredients
- 1 cup (200 g) dry green or brown lentils, picked over and rinsed
- 3 cups (720 mL) water, plus more if needed
- 2 medium carrots (about 250 g), scrubbed and cut into ½-inch coins
- 2 medium parsnips (about 250 g), peeled and cut into ½-inch coins
- 12 oz (340 g) cremini mushrooms, trimmed and quartered
- 1 large shallot (about 60 g), finely chopped
- 2 garlic cloves, finely chopped
- 3 tablespoons olive oil, divided
- 2 teaspoons finely chopped fresh rosemary
- ¼ cup (30 g) walnuts, finely chopped
- 2 teaspoons apple cider vinegar
- 1 teaspoon Dijon mustard
- ¾ teaspoon fine salt, divided, plus more to taste
- ¼ teaspoon freshly ground black pepper
- 2 tablespoons chopped flat-leaf parsley
Useful equipment
Rimmed sheet pan, medium saucepan, and a wide skillet.
Make
At the stove
Get the roots roasting.
Heat the oven to 425°F (220°C). Toss the carrots and parsnips on the sheet pan with 1 tablespoon oil, the rosemary, ¼ teaspoon salt, and half the pepper. Spread out and roast for 30–35 minutes, turning once, until tender with browned edges.
Simmer the lentils.
Meanwhile, put the lentils and 3 cups water in the saucepan. Bring to a boil, lower to a gentle simmer, and cook partially covered for 25–35 minutes, until tender but still holding their shape. Add water if the pan begins to dry. Reserve ¼ cup of the cooking liquid, then drain.
Make the walnut finish.
While the lentils simmer, toast the chopped walnuts in the dry skillet over medium-low heat for 3–4 minutes, stirring, until fragrant. Tip onto a plate immediately.
Brown, rather than steam, the mushrooms.
Heat 1 tablespoon oil in the skillet over medium-high heat. Add half the mushrooms in one layer and leave undisturbed for 3 minutes. Stir and cook 3–4 minutes more, then transfer to a bowl. Repeat with the remaining mushrooms and the last tablespoon oil. Return all the mushrooms to the pan; add the shallot and cook for 3 minutes. Add the garlic and stir for 30 seconds.
Bring the skillet together.
Whisk the vinegar, mustard, and 2 tablespoons reserved lentil liquid in a cup. Add the lentils, dressing, remaining ½ teaspoon salt, and remaining pepper to the mushrooms. Warm over medium-low heat for 2 minutes, adding another spoonful of cooking liquid if dry. Taste and adjust the salt.
Layer the plate.
Spoon the lentils into shallow bowls. Arrange the rosemary roots on top and scatter over the toasted walnuts and parsley. Keep the crumbs on the surface so they stay crisp.
Use green or brown lentils, not red lentils, which break down more readily. To make the dish without walnuts, finish with ¼ cup toasted pumpkin seeds instead.
Food meets wine
Why this pairing?
The mushrooms and lentils give this Bordeaux pairing a savory center, while browned roots add sweetness without a sweet sauce. Walnut crumbs supply a little richness and contrast. Try a bite before and after a sip, noticing whether the wine seems firmer, softer, or simply different. This is a proposed pairing, not a tasting result.
Read the Château Puygueraud 2020 profile →