Ingredients:

• 1 tablespoon butter or margarine
• 1 onion, chopped
• 2 celery stalks, sliced
• 2 carrots, peeled and sliced
• 6 oz. lentils, rinsed
• 2 cups vegetable stock
• 1 cup dry white wine
• 2 bay leaves
• 2 tablespoons fresh thyme, chopped
• 1 tablespoon olive oil
• 11 oz. Portobello mushrooms, chopped
• salt and pepper

Gremolata:

• 2 tablespoons cilantro, chopped
• Rind of 1 lemon, grated
• 2 garlic cloves, minced

Directions:

1. Melt the butter or margarine in a saucepan and sauté the onion, celery and carrots for 3-4 minutes.
2. Add the lentils, vegetable stock, bay leaves, thyme and a dash of salt and pepper.
3. Bring to a boil then reduce heat and simmer uncovered for 20 minutes or until lentils are tender.
4. Combine the ingredients for the gremolata and set aside.
5. Heat the olive oil in a pan and sauté the Portobello mushrooms for about 2 minutes. Season lightly with salt and pepper.
6. Spoon the lentils onto plates, top with the mushrooms, sprinkled with the gremolata.

Options:

1. Use other types of mushrooms instead of Portobello like plain, white mushrooms or Chanterelle.