Cuisine: gluten free, soy free option, tree nut free
Servings: 3-4 servings
Author: Gena Hamshaw
1tablespoon+ 1 teaspoon olive oil
10ouncesabout 3 cups chopped or sliced mushrooms (most common mushroom varieties will be fine: button, shiitake, portobello, etc.)
2large cloves garlicvery thinly sliced
3/4poundabout 2 cups grape or cherry tomatoes, halved*
1 1/2cupscooked lentilsany type, or 1 can lentils, drained and rinsed
Salt and freshly ground pepperto taste
Optional: 1/2 cup chopped tempeh or seitan baconor chopped vegan sausage of choice
For serving: 4 cups baby arugula
Heat 1 tablespoon of the oil in a large skillet over medium heat. Add the mushrooms. Cook for 7-10 minutes, or until the mushrooms have released their juices and are tender and reduced in size, stirring frequently.
Add the remaining teaspoon of olive oil, then add the tomatoes. Allow the tomatoes to cook in the pan for 3-4 minutes without stirring them (this will help them to brown gently and start to burst). Add the garlic and vinegar. Continue to cook everything, stirring every now and then, for a few minutes, or until the tomatoes are soupy and tender. Stir in the lentils and the vegan bacon or sausage, if using. Mix everything well and cook for another 2 minutes, or until the mixture is warmed through. Taste and add salt and freshly ground pepper as needed.
Remove the mixture from heat. Serve over baby arugula, with an extra drizzle of balsamic if you like. You can also make it ahead of time, refrigerate it, and reheat or serve cold later. Enjoy.
Leftover mixture will keep for up to 4 days in an airtight container in the fridge. Store lentil/mushroom/tomato mixture separately from the arugula.
*If fresh tomatoes aren't available, substitute 1 14.5-ounce can of diced tomatoes, drained.