Spanish Lentils and Mushrooms

Ingredients

• 1 tsp smoked paprika
• 1 dash black pepper
• 6 leaves basil (chiffonade)
• 2 tbsps sherry vinegar
• 3 garlic cloves, finely diced
• 1 lb crimini mushrooms, quartered lengthwise
• 1 small white onion, finely diced
• 4 cups water
• 1/4 cup extra virgin olive oil, divided
• 3 dashes sea salt
• 16 cherry tomatoes, halved
• 2 cups French green lentils

Directions

1. In a large saucepan, sauté the onion and garlic with a good glug of olive oil and a pinch of salt until softened, about 3 minutes.
2. Add the lentils and 4 cups of water. Bring to a boil, reduce to a simmer, and cook until tender.
3. Add the smoked paprika. Season with salt, sherry vinegar, and more smoked paprika to taste. I like there to be just an edge of vinegary sourness without it being overpowering.
4. Meanwhile, in a very hot sauté pan, fry the mushrooms with another glug of olive oil, turning occasionally. Try to get them to brown well on most sides. Season with salt.
5. Toss the cherry tomatoes and basil with a little olive oil, sherry vinegar, and salt.
6. To serve, divide the lentils into bowls. Top with the mushrooms, and top that with the salad. Give the whole thing a grind of black pepper and maybe another little dusting of smoked paprika.