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In spite of the shitake mushrooms and the rice vinegar from Japan it is not quite a Japanese food 🙂
Black lentils with Shitake
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Serves: 4
Prep Time:
Cooking Time:
Nutrition facts:
200 calories
20 grams fat
Ingredients
- 300g Black lentils
- Water
- 1 orange-yellow pepper
- ¼ of a red pepperoni (its very hot)
- 5 Jalapeno
- 1 red onion
- 1 garlic clove
- Season with Sea salt and Yuzuzests
- 200g shitake mushrooms
- 50g Butter
- 3dl rice vinegar
- Season with Salt and pepper
- 1dl cream
Instructions
- Boil the Black lentils for appr. 50 minutes in salted water in a wide pan.
- Cut the pepper and the, ¼ of a red pepperoni and remove the seeds. Then cut them and the Jalapeno, the red onion and the garlic clove in small pieces and add it to the lentils.
- Every 15 minutes add a little bit water.
- Season with sea salt and yuzuzests cut.
- After approx. 45 minutes the lentils are firm to the bite.
- In the meantime fry the shitake mushrooms in butter and deglaze generously with rice vinegar
- Season with a little bit salt and softly with pepper and add the cream.
- When the sauce has thickened, the food is cooked and can be served.