Lemony Mushrooms, Lentils & Greens

Lemony Lentils, Mushrooms & Greens


  • Lentils, 2 cups dry
  • Crimini mushrooms (Baby Bella), 1 lb.  sliced
  • Greens, rough chopped (I used kale this time – if using a “softer” green, just add in at the very end)
  • Garlic, 2 cloves, minced
  • Hot paprika, 1/4 tsp.
  • Juice of fresh lemon, 1 TB (or to taste)
  • Salt, 3/4 tsp.
  • Extra virgin olive oil, 2 TB


  1. Rinse and cook the lentils until just done, about 25 minutes. Set aside.
  2. Wipe the mushrooms to clean, then slice them.
  3. Wash and chop the greens. Mince the garlic.
  4. Add 1 TB olive oil to a pan, then add the sliced mushrooms and pan roast until browned and liquid is evaporated. I periodically stir and push the mushrooms to the edge of the pan so the liquid moves to the center and evaporates more quickly.
  5. Add the minced garlic to the mushrooms and saute a moment longer.
  6. Add the chopped greens and saute until it softens some. If I use a “softer” green like spinach, I’ll add the lentils to the pan first, then the spinach at the very end.
  7. Add the second TB of olive oil and the lentils, lemon juice and salt and saute until well blended.
  8. Taste, adjust seasoning and serve.

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2 thoughts on “Lemony Mushrooms, Lentils & Greens

    1. Tipbusters says:

      #1 – BEST – wrap mushrooms together in a paper towel, inside a perforated plastic bag (I used Ziploc® brand produce bags).
      #2 – put mushrooms on a paper towel, either in their original container, or in a glass bowl, with perforated plastic wrap over the top of the container (nothing fancy, just jab holes in some plastic wrap or if they came in a container, use the original wrap – which is plastic wrap with some holes in it)
      #3 – inside a brown paper bag, in the crisper (results varied, depending on the moisture content of the refrigerator)

      You can read their explanation on the site — I provided the link above. Basically it involves retaining the moisture that’s in them but keeping out any additional moisture.

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