Preparation info

  • Difficulty


  • Makes

    1 quart

Appears in

Cooking One on One

Cooking One on One

By John Ash

Published 2004

  • About


  1. 1 tablespoon olive oil
  2. cup minced shallots or green onions (white and green parts)
  3. 2 tablespoons minced garlic
  4. cup diced carrots
  5. cup diced celery
  6. ½ cup cleaned and chopped shiitake mushrooms
  7. 3 tablespoons red wine vinegar, or to taste
  8. ½ cup chopped canned tomatoes
  9. 1 teaspoon minced canned chipotle chiles in adobo, or to taste
  10. 8 ounces green or brown lentils
  11. 2 cups clear homemade vegetable or chicken stock or your favorite canned broth, or water
  12. Salt and freshly ground pepper


In a saucepan over medium heat, warm the olive oil, and slowly sauté the shallots, garlic, carrots, celery, and shiitakes until soft but not brown. Add the vinegar, tomatoes, and chipotles. Raise the heat to high and stir for 3 to 4 minutes or until the liquid is reduced by half. Add the lentils and stock. Bring the liquid to a boil, reduce the heat to a simmer, and cover. Cook for 20 minutes or until the lentils are tender but still hold their shape and are not mushy. Add more stock if necessary. Taste and season with salt and pepper.