Lentils with Chicken and Mushrooms
On a rainy day in Madrid, the atmosphere perfectly sets the stage for cozy cravings—especially for hearty stews and soups. With autumn in full swing, it’s also the prime time for mushrooms. Feel free to swap out Shiitake mushrooms for other varieties; Porcini or Chanterelle would elevate this dish even more.
Ingredients:
6 bone-in, skin-on chicken thighs
2 cups green lentils
2 cups Shiitake mushrooms (or your choice)
1 yellow onion
2 carrots
0.5 cup dill
3 garlic cloves
1 tablespoon turmeric
Salt and pepper to taste
Instructions:
Sauté the Base: Begin by chopping the onion and adding it to a Dutch oven over medium heat. Sauté for about two minutes until it starts to soften. Next, add the chopped carrots and continue to fry for a few more minutes. Incorporate the roughly chopped garlic and spices, mixing everything well.
Brown the Chicken: Create some space in the pot and add the chicken thighs. Sear them for a few minutes on each side until they develop a nice golden color.
Add Lentils and Water: Pour in water along with the lentils, stirring to combine. Meanwhile, chop 1,5 cup of mushrooms and add them to the pot.
Simmer: Cover and let everything cook for about 40 minutes, or until the lentils are tender and most of the water has evaporated, leaving you with a thick stew rather than a soup.
Prepare Garnish: While the stew simmers, chop any remaining mushrooms and sauté them in butter in a separate pan until golden brown. Finely chop some dill for garnish.
Serve: Once the stew is ready, ladle it into bowls, top with the sautéed mushrooms, and sprinkle generously with dill.
Enjoy this comforting dish that warms both body and soul!
