Grilled Portabella Mushrooms with Lentils and a Spicy Tomato Broth

This recipe brings together the “beef steak” of the vegetable world with some very flavorful components in a dish lusty enough to go with a rich red wine like Pinot Noir or Merlot. The lentils and tomato broth can be made a day or two ahead and reheated in a snap just before serving. When I’m really going all out, I deep-fry some thinly sliced parsnips for just one more flavor and texture note in the garnish.