Spiced Lentils With Mushrooms And Greens

I wasn't sure what I would think of the end product.  I like all the ingredients that went in to the dish, but I thought something was missing and was leery of what I would end up with.  Turns out, it wasn't missing anything.  The greens and mushrooms we perfect with the lentils, and the spices, while hinting at Indian, were very light and let you enjoy the flavors of the greens and mushrooms without drowning them in seasoning.  It isn't quite a soup, but it isn't a side either.  I did make one small change.  There was only one package of fresh shiitakes at Publix, so I got that one and a second package of "baby bellas".  I would have liked it so much better if I could have used all shiitakes since they are my favorite.  The mushrooms, greens and lentils make for a very meaty flavor despite the lack of any meat in it.  All in all a win for me:)


Spiced Lentils With Mushrooms And Greens

1/2 c  brown or green lentils
3 T  extra-virgin olive oil
1/2 lb shiitake mushrooms,stems discarded and caps sliced 1/4 inch
Salt
1    garlic clove,minced
1/4 t  ground cumin
1/4 t  ground coriander
1/4 t  freshly ground black pepper
1/8 t  turmeric
1/2 lb Swiss chard or other tender greens,larger tough stems discarded and leaves roughly chopped
1 T  chopped parsley
1. In a small saucepan, cover the lentils with 2 1/2 cups of water
and bring to a boil. Cover and cook over low heat until the lentils are
tender, about 30 minutes.
2. Meanwhile, in a medium saucepan, heat 2 tablespoons of the olive
oil.   Add the shiitake and season with salt. Cover and cook over
moderate heat, stirring, until the mushrooms are tender and starting to
brown, 5 minutes. Add the remaining 1 tablespoon of olive oil along
with the garlic, cumin, coriander, pepper and turmeric and cook,
stirring, until fragrant, 1 minute. Add the greens and cook, stirring,
until wilted, 2 minutes.
3. Add the lentils and their cooking liquid to the mushrooms and
simmer for 3 minutes. Add up to 1/4 cup of water if the lentils are too
dry. Season with salt. Ladle the lentils into bowls, garnish with the
parsley and serve.