Provencal Green Lentils/Artichokes, Mushrooms & Parsley Aioli

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Provencal Green Lentils/Artichokes, Mushrooms & Parsley Aio

 

Recipe By : The New Vegan Cookbook ~ Lorna Sass

Serving Size : 5 Preparation Time :0:00

Categories : Main Dish

Sda-Veg-Recipes2 (AT) Egroups (DOT) Com

Vegan

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 tablespoons olive oil -- (2 to 3)

12 ounces cremini or button mushrooms -- trimmed and sliced

salt

1 1/2 cups thinly sliced leeks

2 teaspoons minced garlic

2 teaspoons dried herbes de provence or 1/2 teaspoon -- each

dried tarragon

thyme or marjoram,

1 teaspoon fennel seeds

1/2 cup dry white wine or vermouth

4 cups vegetable broth

1 cup French green lentils

2 cups diced fennel or celery

2 packages frozen artichoke hearts -- (9 ounce)

1/2 cup picholine or nicoise olives or other

small Mediterranean brine-cured olives

(or a combination)

2 teaspoons grated lemon zest

2 teaspoons balsamic syrup (recipe below) -- (2 to 3)

chopped fennel fronds -- for garnish

(optional)

Parsley Aioli

2 tablespoons lemon juice -- plus more if needed

2 tablespoons olive oil

2 cups tightly packed parsley leaves and tender

stems

4 ounces silken soft or firm tofu -- (1/2 cup)

10 large cloves roasted garlic -- peeled

1/2 teaspoon Dijon mustard

1/2 teaspoon salt -- plus more if needed

Balsamic Syrup

1 cup Balsamic vinegar (supermarket quality --

is fine)

 

Heat 1 tablespoon of the oil in a heavy 5- to 6-quart, nonreactive pot. Add

the mushrooms and immediately sprinkle them with 1i2 teaspoon salt. Cook

over medium-high heat, stirring almost constantly, until the mushrooms are

nicely browned, 4 to 5 minutes. Add more oil during this time if the

mushrooms begin to stick.

 

Add another tablespoon of oil, the leeks, garlic, herbs, and fennel seeds.

Cook over medium-high heat, stirring frequently, until the leeks soften

slightly, 2 to 3 minutes. Add the wine and cook until most of it evaporates,

about 1 minute.

 

Add the broth, lentils, and fennel and bring to a boil. Cover and cook at a

gentle boil until the lentils are tender, 40 to 50 minutes. About halfway

through, taste the stew and add more herbs if you think they're needed.

 

Set the artichoke hearts in a colander and run them under hot water to break

up the blocks and wash away any ice crystals. Stir the artichoke hearts and

olives into the lentils. Cover and cook until the artichoke hearts are

tender, 3 to 4 minutes.

 

Add salt to taste, lemon zest, and enough Balsamic Syrup to round out the

flavors. Serve in shallow soup bowls, topped with Parsley Aioli. Garnish

with fennel fronds, if available, and pass any extra aioli in a bowl.

 

Balsamic Syrup:

Pour the vinegar into a small, heavy, nonreactive saucepan, preferably one

with a pouring spout. Bring to a boil over high heat. Reduce the heat and

cook at a moderate boil until thickened and reduce to about 1/3 cup, about

12 minutes. Cool in the pot, and then pour into a small glass jar and store

at room temperature. Lasts indefinitely.

 

 

Parsley Aioli

 

Put the lemon juice and oil in a blender jar, and then add the remaining

ingredients. Process until very smooth, about 2 minutes, scraping down the

sides of the jar once or twice. Add more lemon juice and salt, if needed, to

balance the flavors.

 

Use immediately or refrigerate in a tightly sealed container for up to 3

days. (The color is likely to turn olive, but the flavor will be fine.) Thin

leftovers, if necessary, with a little water.

 

Other Ideas

 

Use mixed wild mushrooms instead of cremini.

 

Omit the Parsley Aioli and stir in fresh thyme leaves just before serving.

 

Leftover aioli makes a good topping for baked potato or a dip for raw

vegetables. It also makes a fine mayonnaise-like sandwich spread.

 

 

 

 

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NOTES :

The small, speckled green legumes known as Le Puy lentils have a fine taste

and can be counted on to hold their shape. Usually labeled French lentils,

they are sold in gourmet shops and some health-food stores.

 

In this soupy stew, I've used the lentils as a backdrop for ingredients

common to the south of France: artichoke hearts, mushrooms, black nicoise

and green picholine olives, and the garlicky mayonnaise known as aioli. Warn

your guests to be on the lookout for olive pits, which are tedious to

remove.

 

The Parsley Aioli gives this wintry dish a bright finish.