Beans are wonderful for making dishes that are hearty enough to serve as the main part of a meal or, in smaller portions, as an accompaniment to meat, fish, or chicken. Besides protein, they lend chewy texture that holds up well when tossed with vinaigrette. This dressing is made by deglazing the pan that was used to sauté the mushrooms and aromatics with vinegar, then whisking in oil. You may find that you have some left over; if you like, toss it with frisée or other salad greens, then serve the lentils over the greens. The lentils are also delicious with sausages, pan-seared tuna or roasted salmon, and duck confit.

　　

Ingredients

Serves 4 as a side dish, 2 as a main course

　　

For lentils and aromatics

1 cup le puy lentils, picked over and rinsed

　　1 medium carrot, peeled and cut into small dice (3/4 cup)

　　1 dried bay leaf

　　3 sprigs thyme

　　2 dried porcini mushrooms

　　2 teaspoons coarse salt

　　3 cups water

　　

For mushrooms

3 tablespoons extra-virgin olive oil

　　1 tablespoon unsalted butter

　　5 ounces cremini mushrooms (2 cups), sliced

　　Coarse salt and freshly ground pepper

　　1 medium shallot, minced

　　1 garlic clove, minced

　　

For vinaigrette

2 tablespoons red-wine vinegar

　　1 teaspoon dijon mustard

　　Coarse salt and freshly ground pepper

　　3 tablespoons extra-virgin olive oil

　　2 tablespoons coarsely chopped fresh flat-leaf parsley

　　

Step 1

Cook lentils Combine lentils, carrot, bay leaf, thyme, porcini, salt, and the water in a saucepan and bring to a boil over high heat. Reduce to a simmer and cook, partially covered, until the lentils are tender, about 35 minutes. Drain, discarding herbs, porcini, and liquid, and transfer to a bowl.

　　

Step 2

Sauté mushrooms Meanwhile, heat a large skillet over high heat until hot, then add 2 tablespoons oil and the butter and swirl until butter is melted. Working in batches if necessary, add cremini mushrooms and season lightly with salt and pepper; sauté until mushrooms are golden brown and their juices have evaporated, about 5 minutes. Add shallot and garlic; cook, stirring occasionally, until shallot is translucent, about 2 minutes. Add to lentils and stir gently to combine.

　　

Step 3

Make vinaigrette Deglaze pan: Pour the vinegar into skillet (remove from heat if vinegar spatters) and boil, scraping up any brown bits from the bottom of the pan with a wooden spoon, 10 seconds (do not allow liquid to reduce). Transfer mixture to a small bowl and whisk in mustard, 1 teaspoon salt, and 1/4 teaspoon pepper. Whisking constantly, add oil in a slow, steady stream until emulsified.

　　

Step 4

Toss and serve Stir 3 tablespoons vinaigrette into lentils, then add parsley and toss to combine. Serve warm or at room temperature, drizzled with additional vinaigrette if desired.

　　

Ingredients

Step 5

Regular French green lentils can be used instead of Le Puy lentils, but they may take slightly longer to cook and will not hold up as well.

　　Reprinted with permission from Martha Stewart's Cooking School: Lessons and Recipes for the Home Cook by Martha Stewart. Copyright © 2008 by Martha Stewart. Published by Crown Publishing. All Rights Reserved.Martha Stewart is the author of dozens of bestselling books on cooking, entertaining, gardening, weddings, and decorating. She is the host of The Martha Stewart Show, the Emmy-winning, daily national syndicated program, and founder of Martha Stewart Living Omnimedia, which publishes several magazines, including Martha Stewart Living; produces Martha Stewart Living Radio, channel 112 on SIRIUS Satellite Radio; and provides a wealth of ideas and information on www.marthastewart.com.