Spiced Lentils and Mushrooms

INGREDIENTS

½   cup brown or green lentils

2    cups water

2    cups Swiss chard or other similar greens

2    tablespoons butter

½   pound Crimini mushrooms, caps sliced

1    tablespoon sweet Sherry or Vermouth

1    tablespoon olive oil

2    cloves garlic, minced

1    teaspoon ground cumin

1    teaspoon ground coriander or cardamom

½   teaspoon turmeric

¼   cup chicken or vegetable broth

METHOD

Place the lentils and water into a medium sauce pan and bring to a boil. Cover and cook over low heat for 30 minutes until lentils are soft. Drain and set aside.

Meanwhile, prepare the greens by removing large stems and coarsely chopping the leaves. Set aside. In a medium sauce pan melt 2 tablespoons of butter over medium-high heat and add the mushrooms. Stir to coat, cover and cook, stirring occasionally, until the mushrooms begin to give up their juices, about 5 minutes. Stir in the wine and add 1 tablespoon of oil. Add the lentils and mix in the garlic, cumin, coriander and turmeric. Cook until fragrant, about 1 minute.

Add the greens and the broth, cook, stirring, until wilted, about 3 to 4 minutes. Remove from the heat and spoon into serving bowls.

Adapted from a recipe in Food and Wine  magazine.