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.
© 2004 John Ash. All rights reserved.