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Mushroom-Carrot Lentils

FRE Pairing: Cabernet Sauvignon


Mushroom-Carrot Lentils


  • 2 cups dried green lentils
  • 1 (16-oz) pkg sliced mushrooms
  • 4 carrots, halved lengthwise and cut into 2-inch pieces
  • 1 onion, thinly sliced
  • ½ tsp dried thyme
  • ½ cup olive oil, divided
  • 1 tsp lemon zest
  • 2 Tbsp lemon juice
  • 2 cloves garlic
  • ½ tsp salt

Side Dish Ingredients

  • 6 slices vegan sourdough bread
  • 3 Tbsp olive oil


  1. Bring lentils and water to cover to a boil in a medium-size saucepan over medium-high heat. Reduce heat; simmer 20 to 25 minutes or until tender. Drain and cool slightly.
  2. Meanwhile, sauté mushrooms, carrots, onion, and thyme in 2 Tbsp hot oil in a large skillet over medium-high heat 10 minutes or until browned and tender.
  3. Process 6 Tbsp oil, lemon zest, lemon juice, garlic, and salt in a blender until smooth. Toss together lentils and lemon mixture in a large bowl.
  4. Top lentils with vegetable mixture.


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