Lentils with Mushrooms and Garlic (recipe starter, vegan, gluten-free, soy-free, grain-free)

Serves	8
Prep time	15 minutes
Cook time	20 minutes
Total time	35 minutes
Website	j3nn.net

Lentils with Mushrooms and Garlic -- This is a very versatile recipe because you can turn into thousands of more recipes simply by adding additional spices, seasoning, sauces, and other ingredients. Ideas: Asian flavorings for a Chinese or Thai stir-fry; taco seasoning for tacos or taco salads; Italian herbs and spices for pasta, salads, casseroles, lasagnas, etc., or add to soup or salad. Mix with BBQ sauce and make a "pulled plant" sandwich. Add mixture to a wrap or even an omelet! The possibilities are endless.

Ingredients

4 cups Cooked lentils (if using canned, rinse and drain them well)
1/2 large Sweet vidalia onion (sliced thinly)
3 large Portabella mushrooms (sliced into thin strips)
3 cloves Garlic (cut into thin round slices)
2 tablespoons Cooking fat of choice (palm shortening recommended)
1/2 teaspoon Pink Himalayan salt or salt of choice (optional or to taste)
1/4 teaspoon Black pepper (or to taste)

Directions

Step 1
Cook lentils if not cooked; or set cooked lentils aside/drain canned ones
Step 2
Add cooking fat to nonstick frying pan; heat on medium. When fat is hot, carefully add in sliced onions, garlic, and mushrooms; saute until softened and cooked through. Season with salt and pepper as desired; stir well.
Step 3
When onions, garlic, and mushrooms are softened, add in cooked lentils and stir together. Heat for 5-6 minutes or until lentils are warmed and incorporated with other components.