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

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
Mediterranean
Vegan
Gluten-free

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

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Lentils with Mushrooms and Anis

Ingredients

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