Roasted Mushrooms With Braised Black Lentils and Parsley Croutons

Preparation

1. Step 1

   Heat the oven to 375 degrees. For mushrooms, trim any woody stems, and clean with a damp kitchen towel as needed. Place face down on a parchment-lined sheet tray. Season assertively with salt and pepper. Generously drizzle with olive oil, and roast until tender, about 20 minutes. Set aside.

2. Step 2

   In a heavy-bottomed wide sauté pan, heat ¼ cup olive oil over gentle heat. Add onion, fennel and garlic. Season with salt and black pepper, and cook until tender, stirring often, about 10 minutes, taking care not to brown the vegetables. Add the lentils, stirring to coat with the olive oil and vegetable mix. (Add more olive oil, if needed, to get a glossy coating on the lentils.) Cover just barely with cold water, add the bay leaves and fennel stalk, and season again with salt and pepper. Simmer, partly covered, until the lentils are tender but not mushy, stirring occasionally and adding water as needed, as you might for a risotto. (You want to end up with wet-juicy cooked seasoned lentils but not lentil soup.) Turn off heat, remove bay leaves and cooked-out fennel stems or fronds, and finish with a healthy drizzle of olive oil.

3. Step 3

   For croutons, melt the butter over medium heat in a skillet large enough to hold the diced bread in a single layer. Add the bread, stir to coat evenly with the butter and season with salt. Toast the croutons in the butter on the stovetop, stirring frequently, until golden brown and crispy. The butter will smell browned and toasted. Remove from the heat, season with salt and black pepper and allow to cool briefly before tossing with chopped parsley and lemon zest.

4. Step 4

   Combine lentils with the roasted mushrooms and any accrued roasted mushroom juices, scatter croutons over top and serve.