LENTICCHIE E FUNGHI

mushrooms

🥗Healthier: shiitake mushrooms

💰Cheaper: button mushrooms

Button mushrooms are more affordable and widely available.

vegetable broth

🥗Healthier: homemade vegetable stock

💰Cheaper: water

Water can be used to reduce costs, though it may lack depth of flavor.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is less expensive while still providing fat for sautéing.

parsley

🥗Healthier: coriander

💰Cheaper: dried parsley

Dried parsley is more cost-effective and has a longer shelf life.

Rinse lentils under cold water and drain.

Heat olive oil in a large pot over medium heat until shimmering.

Add chopped onion, carrot, and celery; sauté until softened, about 5-7 minutes.

Stir in minced garlic and cook until fragrant, about 1 minute.

Add sliced mushrooms and cook until they release moisture, about 5 minutes.

Pour in vegetable broth and add lentils, bay leaves, and thyme; bring to a boil.

Reduce heat and simmer uncovered until lentils are tender, about 25-30 minutes.

Season with salt and black pepper to taste.

Remove bay leaves and stir in chopped parsley and lemon juice before serving.

Cooking Techniques

Spice Level: