Lentils and Garlic Mushrooms

Yet another recipe inspired by Madhur Jaffrey's World Vegetarian. Serve with rice and an Indian flatbread or Whole Wheat Olive Oil Biscuits for a satisfying vegetarian meal.

To make this dish, you will need to prepare Lentils with Browned Onion and Garlic.

Lentils and Garlic Mushrooms

1 pound of white mushrooms, sliced
a few tablespoons of olive oil
3 garlic cloves, finely chopped
1 teaspoon of sea salt
freshly cracked black pepper
1/2 teaspoon of cayenne pepper
5 tablespoons of chopped fresh parsley
plain yogurt for topping (I highly recommend goat's milk yogurt)

Heat the oil in a large frying pan or wok over high heat. When hot, add the garlic to the pan, quickly followed by the mushrooms. Stir and fry until the mushrooms soften and begin to release their liquid. Add the salt, pepper, cayenne and most of the parsley. Stir to combine.

Serve in bowls or pasta plates, with the lentils forming the bottom layer. Top with mushrooms and a dollop of yogurt. Sprinkle the browned onions over the yogurt and garnish with remaining parsley.