Dupuy lentils and mushrooms with balsamic-maple reduction


 This agrodolce recipe works great as an appetizer served with baguette or, if you love it as much as I do, turn it into a full meal served with a green salad fresh-out-of-the-oven bread and perhaps a glass of red wine.

    - 1/2 cup du puy lentils
    - 350 grams mushrooms, sliced
    - 1 onion, finely chopped
    - 1/3 cup balsamic vinegar
    - 1/3 cup red wine
    - 1/3 cup maple syrup (or brown sugar, if unavailable)
    - 1/4 cup water
    - 2 bay leaves
    - extra-virgin olive oil
    - salt and pepper

    Pick and wash the lentils, cover with cold water, add a bay leaf and boil for about 20 minutes or until cooked. Drain and reserve. 
   In a bowl, toss the sliced mushrooms with e.v.o.o. and place on a baking sheet then roast at 375 F until slightly shriveled (about 15 minutes).
  Meanwhile prepare the balsamic - maple reduction as follows: in a bit of e.v.o.o. sauté the onions until golden then add the balsamic vinegar, wine, water, maple syrup and bay leaf. Simmer until the sauce is reduced to a syrupy texture (about 20 minutes). Remove from heat and season with salt and pepper.
  In a bowl, combine the mushrooms, lentils and the sauce, adjust seasonings and enjoy!

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