• Stephen’s Vegetarian Lentils


    Stephen’s Vegetarian Lentils

    From Silvana’s Kitchen
    Course Side Dish
    Recipe Category All Recipes, Sides
    Author Christine Andrew


    • 2 tablespoons extra-virgin olive oil
    • 1 medium onion, chopped
    • 2 stalks celery, chopped
    • 2 carrots, chopped
    • 1 clove garlic, finely chopped
    • 2 cups dried French lentils, (he used Shiloh Farms
    • 4 cups vegetable broth or water
    • 1 cup dry white wine
    • Salt, to taste


    • In a large pot, heat the oil over medium heat. Add the onion, celery and carrot, and cook until softened, about 8 minutes.
    • Stir in the garlic and cook for 1 minute.
    • Add the lentils, broth and wine; bring to a boil.
    • Reduce the heat to low and simmer, covered, until tender and most of the liquid is absorbed, about 30 minutes.
    • Season with salt.


    • Vegetarian Lentils and Quinoa with Mushrooms and Spinach
    • To make this, I just placed a some lentils in a large skillet and stirred them together with cooked quinoa, sliced shiitake mushrooms and frozen spinach (I would have preferred fresh if it had been sitting in my fridge).
    • To heat it all through without sticking to the skillet, I added enough liquid (in my case, water, but you could also use broth) to loosen it up without making it soupy.