the return of the Mush
Dec. 12th, 2009 02:29 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
kitewithfishI made again today the strange lentil-based mush that got me through so much time in Austria. I present, for your delectation, the barest outline of what might pass for a recipe
In a large sauce pot with a lid:
Saute a chopped yellow onion and a few cloves of garlic, if that's your thing, in olive oil until onions begin to become transparent. If you want to put in mushrooms, this is a good time to do that. Add rosemary and thyme, and anything else you might like.
Pour in a can of red kidney beans. Do not drain the beans, you want the brothy stuff that comes with them.
Add a cup or two of pre-washed red lentils, and add about a cup or two of water to the pot to let them soak. You can sub in broth for the water if you like.
Cover pot, and set simmer until lentils are cooked to your taste. Serve hot, with a little bit of butter or sour cream. If you want to get portable, you can slather it on toast as well.
In a large sauce pot with a lid:
Saute a chopped yellow onion and a few cloves of garlic, if that's your thing, in olive oil until onions begin to become transparent. If you want to put in mushrooms, this is a good time to do that. Add rosemary and thyme, and anything else you might like.
Pour in a can of red kidney beans. Do not drain the beans, you want the brothy stuff that comes with them.
Add a cup or two of pre-washed red lentils, and add about a cup or two of water to the pot to let them soak. You can sub in broth for the water if you like.
Cover pot, and set simmer until lentils are cooked to your taste. Serve hot, with a little bit of butter or sour cream. If you want to get portable, you can slather it on toast as well.
