LENTIL AND SHIITAKE RAGOUT WITH GREEN BEANS Vegan

This quick-cooking stew of tender lentils, earthy shiitake mushrooms and bright green beans is a hearty, soul-warming dish great hot from the pan or chilled and served as a salad, with raw spinach leaves tossed in along with a splash of rice vinegar.

Cook Time: 25 minutes
Serves: 4

1½	cups brown lentils
1	garlic clove, bruised with the side of a knife, plus 1 tablespoon finely chopped garlic
1	thick (½-inch) onion slice
1	leafy celery top
3	tablespoons extra-virgin olive oil
8	ounces shiitake mushrooms, stems removed, sliced (¼ inch), about 3½ cups
½	cup chopped red bell pepper
2	teaspoons grated peeled fresh ginger
8	ounces green beans, cut into 1-inch lengths (about 2 cups)
1	cup carrot chunks (½ inch), about 2 medium carrots
2	tablespoons tamari or soy sauce, plus more to taste
1	tablespoon tomato paste
	Freshly ground black pepper
2	tablespoons thin-sliced scallions (green parts only)
2	tablespoons chopped fresh cilantro (optional)

1. Combine 6 cups water, the lentils, garlic clove, onion slice and celery top in a large saucepan and bring to a boil. Cook, uncovered, at a gentle simmer over medium-low heat until the lentils are almost tender but not quite cooked, about 15 minutes. Set a fine-mesh strainer over a bowl and strain the lentils, reserving the cooking water. Discard the onion and celery top. You should have about 4 cups cooked lentils.
2. Meanwhile, heat the oil in a large skillet over medium heat until it is hot enough to sizzle a slice of mushroom. Add the mushrooms and cook, stirring, until they are golden and soft, about 5 minutes. Add the bell pepper, chopped garlic and ginger and cook, stirring, for 2 minutes.
3. Add the lentils, 2 cups of the reserved lentil cooking water, the green beans, carrots, tamari and tomato paste. Cover and cook over medium heat until the lentils and vegetables are tender, about 10 minutes. Add a generous grinding of black pepper and more tamari if needed. Sprinkle the ragout with the scallions and cilantro, if using, ladle into shallow bowls and serve.

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Make a Meal

Serve with Broccoli with Olives, Orange Zest and Parsley ([>]).

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