Large, caramelized Portobello caps take center stage of the ivory plate, contrasted by an understudy of vibrant, green lentils laced with colorful bursts of diced red bell pepper and finely chopped parsley. A golden lemon wedge, ready to squeeze, offers a pop of color in the upper corner.

Pan-Roasted Portobello with Herbes de Provence Lentils

Name: Pan-Roasted Portobello with Herbes de Provence Lentils
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 4 servings
Cuisine: French
Ingredients: 4 large Portobello mushrooms cleaned and stemmed; 2 tablespoons olive oil; 1 cup green lentils rinsed; 1 medium red bell pepper finely diced; 2 teaspoons Herbes de Provence; 4 cups vegetable broth; 1 large onion finely chopped; 4 cloves garlic minced; 1 handful flat-leaf parsley coarsely chopped; to taste Salt and pepper; 1 lemon cut into wedges; for drizzling Extra virgin olive oil

Roasted mushroom primed with herbaceous lentil goodness.

Category Main Course

Prep 15 minutes

Cook 50 minutes

Style French

Technique Pan-roasting

Diet Friendly Vegan

Daily recipe · October 26, 2023

A little about this dish

Introducing our 'Pan-Roasted Portobello with Herbes de Provence Lentils' - a mouthwatering melange of seasonal flavors inspired by French cuisine. Combining the robust flavor of Portobello mushrooms with the comforting earthiness of lentils, this dish is sophisticated yet straightforward.

Ingredients (for 4)

Large portobello mushrooms — 4 — cleaned and stemmed
Olive oil — 2 tablespoons
Green lentils — 1 cup — rinsed
Medium red bell pepper — 1 — finely diced
Herbes de provence — 2 teaspoons
Vegetable broth — 4 cups
Large onion — 1 — finely chopped
Garlic — 4 cloves — minced
Flat-leaf parsley — 1 handful — coarsely chopped
Salt and pepper — to taste
Lemon — 1 — cut into wedges
Extra virgin olive oil — for drizzling

Preparation

Step 1 — 🔥🍄🔄

Preheat a large pan over medium heat with two tablespoons of olive oil. Add mushrooms, cap-side down, and sear until golden. Flip and roast the other side, then set aside.
Step 2 — 🍛🧅🍴

In the same pan, add chopped onion and garlic, cooking until they soften.
Step 3 — 🍲🥬🌿

Add lentils, bell pepper, and Herbes de Provence. Stir them together, then add vegetable broth.
Step 4 — ⏰🍲💧

Simmer the lentils until tender and almost all of the liquid has been absorbed. This should take around 30 minutes.
Step 5 — 🧂🌱🥄

Season the lentil mixture with salt and pepper, and stir in the chopped parsley.
Step 6 — 🍽️🥘🍋

Spoon a mound of lentils onto a plate, topped with a roasted Portobello cap. Drizzle with extra virgin olive oil and garnish with a lemon wedge.

A final fox tip

For even more seasonal flavor, substitute half of the lentils with diced butternut squash. Children can help by stirring the lentils and garnishing the finished dish with parsley. This recipe is a great way to introduce them to new flavors and textures, while providing a fun and educational kitchen experience.