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.