Lentil Porridge with Mushrooms and Prunes in Mushroom Broth
Main Dishes • Russian
Description
Recipe taken from the book 'Delicious Porridges. 365 Best Recipes'.
Ingredients
- Lentils 15 oz
- Turnips 2 pieces
- Onion 2 heads
- Prunes 5 oz
- Morels 10 oz
- Vegetable Oil 3 tablespoons
- Mushroom seasoning 15 fl oz
- Garlic 2 cloves
- Dill to taste
- Tarragon to taste
- Red Long Chili Peppers to taste
- Salt to taste
Step-by-Step Guide
Step 1
Rinse the lentils, cover with water, and soak for 2 hours.
Step 2
Thoroughly wash the mushrooms, dry them with a paper towel, and slice them.
Step 3
Wash the carrots, peel them, and cut them into strips.
Step 4
Peel the onion, wash it, and slice it into thin half-rings.
Step 5
Peel the garlic, wash it, and chop it.
Step 6
Rinse the prunes, soak them in hot boiled water for 15 minutes, remove the pits, and cut them into small strips.
Step 7
Salt the mushrooms and fry them in heated vegetable oil for 5 minutes, then add the onion and carrots, distributing them evenly over the mushrooms.
Step 8
After 3 minutes, pour a small amount of broth over the mushrooms and vegetables, reduce the heat to minimum, and simmer for 15 minutes.
Step 9
Then add the lentils, evenly distribute the garlic and prunes, add ground red pepper and salt, carefully pour the remaining broth over so as not to disturb the mushrooms and vegetables, cover with a lid, and cook until done.
Step 10
Serve with herbs.
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