Lentils with Mushrooms and Anis

Name: Lentils with Mushrooms and Anis
Yield: Serves four
Cuisine: Spanish
Ingredients: salt, paprika and black pepper; 1 large onion, sliced; 2 garlic cloves, finely chopped; 30 ml/2 tbsp anis spirit or anisette; 4 tomatoes, cut in eighths; 1 bay leaf; 25 g/1 oz/½ cup chopped fresh parsley; 150 g/5 oz/generous ½ cup brown or green lentils, soaked overnight; 30 ml/2 tbsp olive oil; 250 g/9 oz/3 cups brown cap (cremini) mushrooms, sliced

Preparation info

Serves
four

Difficulty
Easy

Appears in

Recipes from My Spanish Grandmother

By Pepita Aris

Published 2013

About

The great plains of Castile produce lentils for the whole of Europe. Locally they are weekly fare. In this recipe, Lentejas con Champiñones, they are flavoured with another product of the region, anis spirit, plus a great deal of parsley. Serve this dish on its own, or partnered with grilled pork ribs or slices of pork belly.

Ingredients

30 ml/2 tbsp olive oil
1 large onion, sliced
2</

Method

Heat the oil in a flameproof casserole. Add the onion and fry gently, with the garlic, until softened but not browned.
Add the sliced mushrooms and stir to combine with the onion and garlic. Continue cooking, stirring gently, for a couple of minutes.