Mushroom Lentil Pilaf with Toasted Almonds
Serves 4-6.

Ingredients:
1 lb. mushrooms (any variety is fine, I like baby portobellas)
1/2 cup black or green lentils (washed)
1.5 cups basmati rice (washed and drained)
4 big cloves of garlic (minced)
1 medium yellow onion (thinly sliced)
1/2 cup toasted Almond slivers
5 tablespoons of olive oil
salt and pepper
A cooking pan at least 3 inches deep (I like cast iron)
A handful of chopped cilantro (optional)

Directions:
1) Place washed lentils in 2 cups of water. Bring to boil and then simmer until al dente. Drain.
2) Heat up 3 T of olive oil over medium high heat and add minced garlic and sliced onions, cook until onions are soft and translucent (about 5-7 minutes).
3) Add washed and drained basmati rice and fry the rice for 5 minutes.
4) Add the lentils into the rice mixture. Add 2 t of salt and add pepper to taste.
5) Pour 3 additional cups of water and bring to boil. Turn down heat to simmer. Cover tightly with a lid. Simmer for about 20-25 minutes
6) While the rice is cooking, heat up 2 T of olive oil in another pan over medium high heat. Cook the mushrooms with 1 teaspoon of salt until mushrooms render fluid and until desired doneness.
7) Pour cooked mushrooms over rice. Top with sliver almonds and optional cilantro. Add additional salt and pepper if needed.
8) Serve as a side dish or as a wholesome vegetarian/vegan entree.