Roasted Mushrooms With Braised Black Lentils and Parsley Croutons Recipe (2024)

This dish is delicious but I'd prepare things in a different order: Start the lentils first. If you're cooking them on low, they might take 45 minutes or so. (I used black beluga lentils.)Because the lentils will take so long, you shouldn't start the croutons and mushrooms until 20 minutes before the lentils will be done to avoid them sitting out for a long time.The croutons are terrific when hot -- but you can reheat them in the toaster oven.

Dumb question probably, but what is the face of the mushroom that should be placed down on the sheet tray. And are the mushrooms to be left whole?

Delicious! Super easy and the house smelled great! I only had fresh cremini - supplemented with dried shiitakes (also drizzled and roasted with the mushrooms) and used the mushroom water on the lentils. Toasted the croutons in the oven with just 2 tbsp of melted butter and olive oil. The lemon zest at the end gave them great flavor. You could make the croutons a day ahead - and the lentils are easy and just need minimal monitoring for more liquid. Would be a good side for T-Day! Yummy!!

I roasted the mushrooms and cooked the lentils a few hours ahead of time, then slowly warmed and combined them just before serving. I think the key is the crispy croutons so save that step for last.

I've been holding my tongue for ever so long, but this is a bridge too far. I am forever reading readers, who are, at the very best, really good home cooks, tell pro writers and cooks how to improve dishes they have created or adapted from professional chefs. Jeremy, in case you are unaware (and if you aren't, for shame) Ms. Hamilton has been running a legendary restaurant for a couple of decades now, Thank heavens you, among all humanity, are prepared to teach her how to cook

Comment from family: Best-tasting lentils I have ever had! I am sure it was the use of bay leaves that gave the added flavor, because I have cooked lentils with leeks and garlic and fennel previously. I had no bread or croutons, so I dressed the mushrooms with lots of butter and garlic, parsley and lemon. This is a super dish. I will make it for company as soon as possible.

I halved the recipe, but still used a whole fennel bulb and onion, and the 1/4 c of garlic, for extra flavor in the lentils. I made the lentils earlier in the day and reheated while the mushrooms roasted. I served with two poached eggs each. The poached eggs really made the dish.

Made 1/2 recipe with 10 oz sliced shiitakes and 8 oz. sliced white mushrooms. 1 c. green lentils, which cook in about 20 min. For croutons, cut up 1 whole wheat English muffin (1 c.) Served in cooking skillet with mushrooms layered over lentils, croutons with parsley and lemon zest on top. Excellent.

I feel a bit of acid would be welcome in addition to the lemon zest

Chef's preference! Whatever you choose, just make sure you don't overcook. Beluga lentils would be a nice option as well.

I used lentilles du Puy and they were wonderful!

Very good flavor but the proportion of lentils to other veg needs to be reduced somewhat. Too many lentils. Maitake mushrooms were great for this— save some to garnish the top.

I substituted white onion with the whites of some green onions and a shallot and the parsley with a little mint and a little of the greens from the green onions because I forgot them and was too lazy to go back to the store. I agree with Jeremy's post about the sequence, but I served it at room temperature so it didn't matter for me. It came out really good.Also, from now on I will use the adverb 'assertively' to describe how to season something as often as possible...

Fantastic dish! I had everything except the parsley! LOL! My husband who is not a real lentil person, loved it, also! Thank you so much!

I used 3lbs of mushrooms, and sautéed a little fresh sage in with the croutons. This made just enough to feed five adults. (It was the only thing on the table.)

Absolutely delicious. Only change is I added a poached egg. Time consuming, but simple. Will definitely make again!

I made this tonight. It was easy and as other said, could be made in separate steps (lentils and mushrooms the night before). I was skeptical that such simple ingredients could bring out complex flavors but it was fantastic. The lemon zest and the buttery croutons (cut with 75% olive oil instead of all butter) made it pop. Even my meat-a-tarian child ate it without so much as a "where's the beef??" complaint.

Admittedly I take my time in the kitchen, but this dish took a total of 4.5 hrs to prepare. All in all it tasted ok, but considering the prep and cooking time, it was disappointing and not worth the effort. The NYT food stylist did a good job of making the dish look appealing but If you follow the recipe it won't look like the featured photo. Except for the croutons maybe, this won't be on repeat.

Since I am newer to black lentils, I had no idea how long they would take to cook! I kept checking every few minutes, until I realized they would be simmering for a while. 40-50 min.

Just tried this tonight. Total hit. It's not fennel season here, so I made it without, and no one missed it... I did squeeze the juice from half a lemon over each serving, and that gave it the extra pop it needed.... Someone else mentioned that it took longer to cook the black lentils, and I agree... more like 30–40 minutes, and they were still al dente (but delicious).I think this could pretty much be made ahead and reheated, which is a big plus as well...

For just a bit extra, cook lentils in a chicken, garlic or mushroom boullion. Season with truffle salt after cooking!!!

Made a version of this where I finely chopped the mushrooms and added them to the sautéed onion mix. No fennel so used chopped celery and fennel seeds! Ended up topping toasted, buttered ( vegan butter) sourdough baguette slices with the mixer for an hors d’ouvre! Topped with lemon parsley mix!

Froze the leftovers and noted, on my Snapware container, I needed to make fresh croutons. But I didn’t want to make the croutons (I really didn’t have the supplies), so I put pistachios, and water chestnuts in to give the crunch. Not quite as good as the croutons but still delicious & an easy meal when I didn’t want to do much more than heat in the microwave!

Excellent! So yummy & relatively easy to make-especially for meatless Mon. Prep time longer than like @ 45 min but includes everything until simmer. Excellent description of mushy lentils/risotto-like BUT NOT soup. Used quick cook red lentils & done in 40 min. Not sure, even after googling, what face is. Next time will put cap side down (did reverse 2nite). Do not skip croutons! Used EVOO & toasted in toaster over- < hands on. Zest really makes it. Chopped fronds & added to parsley.

I love this dish! I used dill instead of parsley, celery instead of fennel. Still turned out great! I only had half a lemon but that worked fine. Love it with maitake mushrooms and polenta.

This took several hours to prepare, and in the end was just meh. It needs a lot more seasoning, and maybe fewer lentils - they overpowered the mushrooms. I don't think I'll bother making it again. The croutons, however, were delicious. I used vegan butter as my daughter is vegan, and even with that they were great. I'm going to use them for something else in the future - not on this dish as they were wasted.