{"id":55379,"date":"2016-12-27T21:00:41","date_gmt":"2016-12-27T20:00:41","guid":{"rendered":"https:\/\/ellerepublic.de\/linsenpfanne-mit-pilzen-und-gruenkohl\/"},"modified":"2020-05-12T18:53:02","modified_gmt":"2020-05-12T16:53:02","slug":"puy-lentils-with-mushrooms","status":"publish","type":"post","link":"https:\/\/ellerepublic.de\/en\/puy-lentils-with-mushrooms\/","title":{"rendered":"Puy Lentils with Mushrooms and Kale"},"content":{"rendered":"

So which camp are you in? Love ’em or leave ’em? Well, I love mushrooms. Just like in this Puy lentils with mushrooms and kale dish. There are two sorts here. Dried porcini mushrooms that seem to elevate any mushroom dish and a standard favorite, brown button mushrooms (also known as cremini mushrooms). I think I first fell in love with mushrooms back in my 20’s when I first gave up meat and was looking for a “meaty” replacement that offered some extra protein. That was before the soy hype. Which by the way is a bandwagon I never jumped on considering how much of the crops are genetically modified — at least in the US. Of course, I like my organic unsweetened soy milk in morning coffee and from time to time a little tofu in Asian dishes, but I don’t think just because something is vegan or vegetarian it necessary has to be all about tofu. Bring on the lentils and mushrooms!<\/p>\n

\"Puy<\/a><\/p>\n

Lentils are the perfect vegetarian choice<\/h2>\n

Lentils are a great source of protein, fiber, iron and folate and have the benefit of being one of the easiest legumes to digest. They are super-affordable and filling — great for anyone on a tight budget. But best of all, they taste awesome and unlike beans, you don\u2019t have to soak them. Depending on the type they only take 15-25 minutes to cook so you can whip up a delicious meal quickly. Plus they are great in soups, stews, salads, casseroles, you name it!<\/p>\n

\"Puy<\/a><\/p>\n

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\"Puy<\/a><\/div>\n <\/div>\n
\n \n Elle<\/span>\n <\/div>\n

Puy Lentils with Mushrooms and Kale<\/h2>
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