Lentils with Mushrooms and Anis

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

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Lentil Cookbook

By Ghillie Basan

Published 2016

About

The great Spanish plains of Castile produce lentils for the whole of Europe. In this recipe they are flavoured with another product of the region, anis spirit.

Ingredients

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

Europe
Spain
Main course
Side dish
Gluten-free
Vegan

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.
Add the lentils, tomatoes and bay leaf with 175