YIELD Makes 4 servings
INGREDIENTS
1‑1/4 cups uncooked dried brown or green lentils, sorted, rinsed and drained 2 tablespoons olive oil 1 large onion, chopped 3 cloves garlic, minced 8 ounces fresh shiitake or button mushrooms, sliced 2 tablespoons all-purpose flour 1‑1/2 cups beef broth 1 tablespoon Worcestershire sauce 1 tablespoon balsamic vinegar 4 ounces Canadian bacon, minced 1/2 teaspoon salt 1/2 teaspoon black pepper 1/2 cup grated Parmesan cheese 2 to 3 plum tomatoes, seeded and choppedPREPARATION:
- Preheat oven to 400°F. Place lentils in medium saucepan; cover with enough water to come 1 inch above lentils. Bring to a boil over high heat. Reduce heat to low. Simmer, covered, 20 to 25 minutes until lentils are barely tender; drain.
- Meanwhile, heat oil in large skillet over medium heat. Add onion and garlic; cook and stir 5 minutes. Add mushrooms; cook and stir 10 minutes or until liquid is evaporated and mushrooms are tender. Sprinkle flour over mushroom mixture; stir well. Cook and stir 1 minute. Stir in beef broth, Worcestershire, vinegar, Canadian bacon, salt and pepper. Cook and stir until mixture is thick and bubbly.
- Grease 1-1/2-quart casserole. Stir lentils into mushroom mixture. Spread evenly in prepared casserole. Sprinkle with cheese. Bake 20 minutes.
- Sprinkle tomatoes over casserole just before serving. Garnish with thyme and Italian parsley, if desired.