Spanish Lentils and Mushrooms

Ingredientes

• 1 colher de chá smoked paprika
• 1 pitada black pepper
• 6 folhas basil (chiffonade)
• 2 colheres de sopa sherry vinegar
• 3 garlic cloves, finely diced
• 1 lb crimini mushrooms, quartered lengthwise
• 1 small white onion, finely diced
• 4 xícaras water
• 1/4 xícara extra virgin olive oil, divided
• 3 pitadas sea salt
• 16 cherry tomatoes, halved
• 2 cups French green lentils

Instruções

1. In a large saucepan, sauté the onion and garlic with a good glug of olive oil and a pinch of salt until softened, about 3 minutes.
2. Add the lentils and 4 cups of water. Bring to a boil, reduce to a simmer, and cook until tender.
3. Add the smoked paprika. Season with salt, sherry vinegar, and more smoked paprika to taste. I like there to be just an edge of vinegary sourness without it being overpowering.
4. Meanwhile, in a very hot sauté pan, fry the mushrooms with another glug of olive oil, turning occasionally. Try to get them to brown well on most sides. Season with salt.
5. Toss the cherry tomatoes and basil with a little olive oil, sherry vinegar, and salt.
6. To serve, divide the lentils into bowls. Top with the mushrooms, and top that with the salad. Give the whole thing a grind of black pepper and maybe another little dusting of smoked paprika.