Lentils with Mushrooms
30 grams dried mushrooms
1 tablespoon olive oil
3 large onions, chopped
2 pounds mushrooms, sliced (about 8 cups)
8 garlic cloves, minced
2 teaspoons rosemary, crushed
2 cups lentils, washed (see "Glossary of Cooking Terms" for more information about washing beans)
7 cups water
1/4 teaspoon sea salt
2 tablespoons tamari soy sauce
Set dried mushrooms to soak in water. Set aside.
Heat a large pot over medium-high heat and add oil. Saute onion, fresh and soaked, sliced mushrooms, and garlic, sealing them one at a time (sealing is important for developing a good flavor) (about 15 minutes total). Add the rosemary and cook 2 more minutes.
Add the lentils and water (use the water from the mushroom soak) and simmer for 30+ minutes until the lentils are soft, but not mushy. Stir in sea salt and cook another 5 minutes.
Before serving, stir in tamari.
- Add other herbs (such as marjoram) either to complement the rosemary, or to take the place of the rosemary.