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Vegetarian dish Delicious lentils with pepper and mushrooms on dark background Lentils with Mushrooms, Carrot and Herbs in a Skillet, Healthy Vegetarian Food Kitchen Lentil porridge with butter Lentil porridge. Meanwhile, bring broth and reserved mushroom soaking liquid to a simmer in a medium saucepan; reduce heat to low and keep warm. Chop livers and add to porridge along with reserved mushroom mixture and tarragon; season with salt and pepper. You can cook Lentil porridge in mushroom broth using 9 ingredients and 4 steps. Here is how you cook it.

Ingredients of Lentil porridge in mushroom broth

You need 1 of dried mushroom.
Prepare 1.5 cups of water for soaking.
It's 1 Tbs of red lentils.
You need 2 tbs of organic jasmine rice (or any short grain rice on hand).
Prepare 2 oz of Zucchini chopped fine.
Prepare 1 of big fistful of spinach leaves chopped roughly.
Prepare 1 of small clove garlic chopped fine.
It's 1 tbs of grated parmesan.
Prepare 1 tsp of butter.

Serve porridge in bowls, topped with reserved. The lentils in combination with the other ingredients in this dish will bring your breakfast to a whole new powerful level! This dish can be served the next day as well. Serve the porridge with goji berries, toasted almonds, and fresh blueberries.

Lentil porridge in mushroom broth instructions

Soak dried mushroom in 1.5 cups of hot water for about an hour..
Add all ingredients to the rice cooker along with the soaking liquid. For older babies you can chop up the mushroom and add it along with the liquid. But I only used the liquid this time. The rehydrated mushroom can be used for other soups or stir fries..
Mash food to desired consistency. My little rice cooker has a porridge mode that takes 2 hours and the result is perfect. I don’t have to mash up the food for my little one..
Finish off with some grated Parmesan and butter..

This recipe for creamy French lentils with mushrooms and kale, served with a side of crusty bread, is what I imagine my First, boil lentils until tender, drain, and set aside. In a soup pot, cook shallots, add mushrooms, and then garlic and thyme. De-glaze the pot with white wine and tamari before. Mushroom broth is mushroom broth, play around, make your own dried mushroom blend. If you love shiitake, maybe work those in, etc.