Lentil porridge with champignons and prunes in mushroom broth
6 servings
45 minutes
The recipe is taken from the book "Appetizing porridges. 365 best recipes.
1
Rinse the lentils, cover with water, and soak for 2 hours.
- Lentils: 400 g
2
Thoroughly wash the mushrooms, dry with a towel, and slice them.
- Button mushrooms: 300 g
3
Wash the carrot, peel it, and cut it into strips.
- Carrot: 2 pieces
4
Peel the onion, wash it, and cut it into thin half-rings.
- Onion: 2 heads
5
Peel, wash, and chop the garlic.
- Garlic: 2 cloves
6
Wash the prunes, soak in hot boiled water for 15 minutes, remove the pits, and cut into small strips.
- Prunes: 100 g
7
Salt the mushrooms and fry in heated vegetable oil for 5 minutes, then add the onion and carrot, evenly distributing them over the mushrooms.
- Button mushrooms: 300 g
- Vegetable oil: 3 tablespoons
- Onion: 2 heads
- Carrot: 2 pieces
8
After 3 minutes, pour a small amount of broth over the mushrooms and vegetables, reduce the heat to minimum, and simmer for 15 minutes.
- Mushroom broth: 400 ml
9
Then add the lentils, evenly distribute the garlic and prunes, add red ground pepper and salt, carefully pour in the remaining broth without letting the mushrooms and vegetables rise to the surface, cover with a lid and cook until ready.
- Lentils: 400 g
- Garlic: 2 cloves
- Prunes: 100 g
- Ground red pepper: to taste
- Salt: to taste
10
Serve with greens.
- Dill: to taste
- Tarragon: to taste