Lentils With Caramelized Onions, Mushrooms, and Yogurt
Recipe type: Dinner
Yield: Serves 4
  • For the onions and mushrooms:
  • 4 tablespoons extra-virgin olive oil, divided
  • 4 medium onions (about 2 pounds), thinly sliced
  • 2 teaspoons kosher salt, plus more to taste
  • 2 garlic cloves, thinly sliced
  • 1 teaspoon fennel seeds, optional
  • 1/4 teaspoon red pepper flakes
  • 1 pound cremini mushrooms, thinly sliced
  • For the lentils:
  • 1 cup (6 ounces) dry French green lentils, picked over and rinsed
  • 3 1/2 cups water
  • 2 garlic cloves, smashed
  • 1 sprig rosemary
  • 1 1/2 teaspoons kosher salt
  • 3/4 cup of rosé, light red, or white wine, plus more to taste
  • 1/2 cup roughly-chopped parsley
  • For the lemon yogurt:
  • 1/2 cup greek yogurt or skyr
  • Zest of 1/2 lemon, plus 1/2 tablespoon juice
  • Pinch of kosher salt
  1. In a large skillet, heat 2 tablespoons olive oil over medium-high heat until shimmering, but not smoking. Add the onions and 1 teaspoon kosher salt. Cook, stirring occasionally, until the onions are golden brown and slumped — nearly but not quite caramelized — about 30-40 minutes. Then add the remaining 2 tablespoons of olive oil, the garlic, fennel seeds, red pepper flakes, mushrooms, and 1 teaspoon salt, and cook, stirring occasionally, until both the onions and the mushrooms are deeply browned, 10-15 minutes. Season to taste with salt
  2. Meanwhile, add the lentils to a medium saucepan, along with water, garlic cloves, and rosemary. Bring to a boil, then reduce the heat to maintain a simmer and cook until almost tender, 20-25 minutes. Season to taste with 1 1/2 teaspoons salt, then keep cooking until tender.
  3. While the onions and lentils cook, whisk together the yogurt, lemon zest and juice, and salt in a small bowl. Adjust to taste with more lemon juice and salt, if needed.
  4. Drain the lentils, pick out and discard the garlic and rosemary, then add the lentils to the mushrooms and onions. Add the wine, and cook until the liquid has absorbed, 3-4 minutes. Season to taste with additional wine and salt, if needed; add the parsley.
  5. Serve hot or at room temperature with a dollop of lemon yogurt.
When I remember to do so, I like to soak the lentils overnight, as they then cook up more evenly, with fewer split lentils. (It also increases their digestibility.) Soaked lentils typically cook up a bit more quickly, so check early for doneness.

I prefer French green or de Puy lentils here, as they keep their shape well. For a more budget-friendly option, green or brown lentils are a great alternative.

The lentils are also great (without the yogurt) topped with a fried or poached egg.
Recipe by A Modest Feast at http://www.amodestfeast.com/2017/10/31/lentils-caramelized-onions-mushrooms-yogurt/