The NBC4 and Telemundo44 Health and Fitness Expo is coming to the Washington Convention Center on March 10 and 11.
You can watch cooking demonstrations at the Expo's Cooking 4 You stage.
Here's a recipe Chef Robert Wood, the chef for the Washington Capitals and Wizards will demonstrate on Saturday, March 10 at 3 p.m., which serves as a stimulating lunch or can be paired with animal or vegetable protein for dinner.
The Mighty Mushroom Lentil Bowl
Ingredients
- Mixed mushrooms either cultivated: cremini, shiitakes, or wild: chanterelle, morel
- 1 cup Crimson Lentils (French or other lentils will work as well)
- ½ sweet onion diced
- ½ small carrot diced
- ½ stalk celery diced
- 1 tblsp Garlic minced
- 1 red pepper sliced thinly
- 1 handful Fresh Spinach
- 2 cups Veggie Stock
- Salt and Curry Powder to taste
Instructions
Health
1. In a small sauce pot saute the onions, carrot, celery and ½ the garlic in a little oil and salt, when soft and aromatic then add the veggie tock and lentils. Bring to a simmer and season lightly.
2. Clean and dry the mushrooms before cutting them into nice meaty pieces. Get a saute pan nice and hot before adding a little oil and the mushrooms. Add mushrooms in stages if it crowds the pan too much to add them all at once.
3. Brown the mushrooms well before adding the red pepper and the rest of the garlic. Salt it a little and cook for another 3-4 minutes.
4. Finish with curry powder and toast until fragrant before setting aside until the lentils are cooked.
5. Chop the spinach lightly and place in a serving bowl, add a couple spoons of lentils and top with a nice pinch of mushrooms.
