I didn't change too much: I used regular brown lentils instead of Puuy, which meant that they took longer to cook and I had to watch to make sure they didn't get too mushy--I wanted a salad, not a dal. I also used balsamic vinegar rather than sherry vinegar, as I do in this other favorite lentil salad. I also had to use regular paprika rather than smoked. Regular paprika is kind of useless; I'm not sure it added anything to the dish. Finally, I think that this, too, is the kind of recipe where you don't have to measure that carefully. The divided olive oil and vinegar look complicated, but really, just use a sploosh of each, each time you need it.
Spanish Lentil and Mushroom Warm Salad
(from taste space)
1-2 green onions, finely chopped
2 cloves garlic, pressed
1 TB + 2 tsp extra virgin olive oil, divided
1 c lentils, rinsed
water for lentils (according to directions--I think some kinds of lentils require more water than others)
1/2 tsp paprika (smoked if available)
1/2 TB + 1 tsp balsamic vinegar, divided
1/2 pound cremini mushrooms, quartered lengthwise
1/2 pint cherry tomatoes, halved
6 big leaves of basil, chiffonade
black pepper, to taste
Instructions1. In a large saucepan, over medium-high heat, heat 1 tsp of the oil. When hot, saute the onions with a pinch of salt for 2 minutes, then add the garlic and continue to saute for 1 minute, until the onions and garlic are softened. Add the lentils with 4 cups of water (or however much you need) and bring to a boil. Reduce to a simmer, and cook until tender but not falling apart (20+ minutes). When they are done, if there is a lot of water left over, drain it and set aside.
2. Meanwhile, in a very hot saute pan, fry the mushrooms with 1 TB of the olive oil, turning occasionally. Try to get them to brown well on most sides. Season with salt.
3. When the lentils are cooked, add the paprika, 1/2 tsp of salt, and 1/2 TB of vinegar. Taste and adjust seasoning.
4. Toss the cherry tomatoes and basil with 1 tsp of olive oil, 1 tsp of vinegar, and a pinch of salt.
5. To serve, divide the lentils into bowls. Top with the mushrooms, and top that with the tomato salad. Give the whole thing a grind of black pepper and another little dusting of smoked paprika, if desired. Serves 3-4.