Turkish Baharat Lentils with Mushrooms


1 cup green lentils
1 medium yellow onion, coarsely chopped
1 medium carrot, peeled, 1/8-inch diced (~¾ cup)
½ red bell pepper, 1/8-inch diced
2 medium tomatoes, coarsely chopped
1½T Local Spicery Turkish Baharat
3T+ Local Spicery Bada Bing Bouillon
3 cups water

1 lb cremini mushrooms, ¼” sliced
3 large garlic cloves, minced
3T red wine vinegar
Chile flakes to taste

Fresh herbs: arugula, flat leaf parsley, and cilantro, stems mostly removed.


Sauté onions with Local Spicery Turkish Baharat and deglaze with Local Spicery Bada Bing Bouillon (1t added to ¼ cup hot water). Add carrots and bell pepper. Simmer until carrots are just starting to soften, then add tomatoes, lentils, and 3T of Local Spicery’s Bada Bing Bouillon combined with 3 cups of hot water. Bring to a boil, then reduce temperature to simmer/low and allow to simmer loosely covered for 35 – 40 minutes until lentils are tender. Drain remaining liquid and remove from heat.

Heat a large skillet over high heat, then add mushrooms, constantly turning them with a spatula until nearly all the liquid has evaporated. Add minced garlic and Chile flakes; deglaze with red wine vinegar over medium heat until vinegar has evaporated.

Serve lentils in a bowl (with rice if desired). Top with mushrooms and a generous serving of the fresh herbs on top.


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