ingredients

  • 10 cloves garlic
  • 2 large shallots, diced
  • 2 tomatoes, coarsely diced or 1 14.5oz can of diced tomatoes
  • 4 cups shitake mushrooms
  • 2 cup green lentils
  • 2 cup vegetable broth
  • 1½ tsp smoked Mexican salt
  • 3tsp smoked hot paprika
  • 2tsp cumin
  • 1 tsp liquid smoke
  • 1⅔tbsp red wine vinegar
  • olive oil
  • 1 egg per person

directions

  • start lentils cooking in vegetable broth

cook 25-30 minutes or until tender

  • sauté garlic and shallots in olive oil
    • add mushrooms, cook for a bit
    • add tomatoes
    • add seasoning
  • combine mixture with lentils
  • poach egg in boiling water for 3 minutes
  • serve lentils in bowl, make a divot for the egg
  • place egg in individual bowls.