Lentil Porridge with Mushrooms and Prunes in Mushroom Broth
⏳ Time
45 minutes + 2 hours
🥕 Ingredients
12
🍽️ Servings
6
Description
Recipe taken from the book 'Delicious Porridges. 365 Best Recipes'.
Ingredients
- Lentils - 14.1 oz
- Turnips - 2 pieces
- Onion - 2 heads
- Prunes - 3.5 oz
- Morels - 10.6 oz
- Vegetable Oil - 3 tablespoons
- Mushroom seasoning - 13 fl oz
- Garlic - 2 cloves
- Dill - to taste
- Tarragon - to taste
- Red Long Chili Peppers - to taste
- Salt - to taste
Step by Step guide
Step 1
Rinse the lentils, cover with water, and soak for 2 hours.
Step 2
Thoroughly wash the mushrooms, dry them with a paper towel, and slice them.
Step 3
Wash the carrots, peel them, and cut them into strips.
Step 4
Peel the onion, wash it, and slice it into thin half-rings.
Step 5
Peel the garlic, wash it, and chop it.
Step 6
Rinse the prunes, soak them in hot boiled water for 15 minutes, remove the pits, and cut them into small strips.
Step 7
Salt the mushrooms and fry them in heated vegetable oil for 5 minutes, then add the onion and carrots, distributing them evenly over the mushrooms.
Step 8
After 3 minutes, pour a small amount of broth over the mushrooms and vegetables, reduce the heat to minimum, and simmer for 15 minutes.
Step 9
Then add the lentils, evenly distribute the garlic and prunes, add ground red pepper and salt, carefully pour the remaining broth over so as not to disturb the mushrooms and vegetables, cover with a lid, and cook until done.
Step 10
Serve with herbs.
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