Jeri’s Shitake Lentils

1 medium sweet onion finely diced

1 clove garlic finely diced

1 tbsp olive oil

1 pound dried lentils rinsed and drained

1 tsp gluten free chicken or vegetable bouillon or salt to taste

1-2 bay leaves (if they are strong, fresh ones one is enough)

A generous handful (about a half cup) dried shitake mushrooms crumbled or processed to a powder in a blender or coffee grinder

(for more intense flavor I often mix dried shitake and dried porcini mushrooms)

Sauté the onions in the oil till they begin to caramelize

Add the garlic and sauté for another minute

Add remaining ingredients with about 6-8 cups of water

Cover and simmer till soft about 30-40 minutes depending on your altitude

They will keep in the fridge for a week or can be frozen in single serving zip lock bags


I buy my dried mushrooms in bulk from

They end up being about a dollar an ounce. I keep them in the fridge or freezer where they do well for a year at a time.


My favorites are:

Porcini for intense flavor

Shitake and portabella for rich flavor

Giant oysters (Eryngii) which are sweet and have a really interesting texture if they are used in pilafs or dishes like lentils that don’t cook for more than a half hour or so.

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