Wednesday, September 24, 2008

Lentils and Mushrooms

Cook Puy lentils in ample water with half an onion, bay leaf and other herbs like sage and thyme. Add some salt at the end.
Stir fry a thinly sliced onion in vegetable oil. Add garlic, curry powder, shredded chilipepper, red bellpepper strips, and sliced (wild) mushrooms. Season.
When done, stir in a good dollop of crème fraîche or sour cream and serve over the drained lentils.

Who said cooking for one was a hassle?

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