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Ingredients
| vegetable oil: 2 tsp |
| onions: 1 (finely chopped) |
| garlic: 3 cloves (minced) |
| white mushrooms: 1 lb (quartered) |
| lentils: 1 cup |
| chicken broth: 1 cup |
| sage leaves (chopped): 1/2 tsp |
| walnuts (chopped): 1/3 cup |
| salt |
| black pepper |
Baked Lentil and Mushroom Stuffing
Credit: Food.com
User rating:
-
Prep Time
10 min -
Cook Time
45 min -
Servings
4 serving(s)
Tags
- Preheat the oven to 350.
- In a small ovenproof saucepan, heat the oil over moderate heat. Add the onion and garlic, and sauté for 5 minutes or until the onion is soft.
- Add the mushrooms and sauté for 5 minutes or until beginning to soften.
- Add the lentils, broth, ½ cup water, sage and salt and pepper to taste.
- Bring to a boil. Cover, transfer to the oven, and bake for 30 minutes or until the lentils are tender.
- Remove from the oven and stir in the walnuts.