This is a perfect veggie dish all on its own, but you can't go wrong by tossing a little rendered pancetta into the mix. If you really want to supe things up, cut back on the olive oil in favour of some of the rendered pork fat. Simply divine!
Serves 21/2 cup French green lentils
1. Place lentils in a medium pot. Cover with water to reach 2 in. above the lentils, bring to a boil, then simmer for 18-20 minutes, or until just tender. Drain well under cold running water and set aside.
2. Whisk together shallot, garlic, vinegar and lemon juice and let stand. Toss lentils with shallot mixture and 1/4 cup olive oil. Add cherries, oil and parsley. Season with salt and pepper.
3. In a large sauté pan, warm 2 tbsp olive oil over medium-high heat. Add mushrooms and season lightly with salt and pepper. Cook mushrooms until lightly browned, tossing often. Add sautéed mushrooms to lentils and toss gently to combine.