For the Lentils
Castelluccio lentils (or other small lentils, like de Puy or black beluga), 3,5 Oz
Water, 10 Oz
A garlic clove, unpeeled
A small bay leaf
A pinch of fine sea salt

Other Ingredients:
A medium leek, 5 1/4 oz., weighed after the dark green leaves have been cut away (save them to use in making stock or broth)
White mushrooms, 12 1/4 oz
Olive oil, 1 Tablespoon
Leaves of a few springs of fresh thyme
Fine sea salt
Freshly milled black pepper
Two tablespoons minced fresh parsley


How to cook the lentils
Sort through lentils and remove any pebbles and bits of debris, then rinse in cold water and drain. Place lentils in a small saucepan with water, garlic and bay leaf. Cover, bring to a boil, then lower the heat and cook gently until lentils are tender, about 25 minutes. (Make sure you do not overcook them.)
When the lentils are ready, remove pan from the heat and take out the garlic and bay leaf. Drain the lentils, setting aside the liquid. Sprinkle salt on lentils, stir and put them back in the pan. Cover and set aside.
How to complete the dish
Halve the leek lengthwise. Cut each half into 1/8-1/6-inch / 3-4 mm slices and rinse well in a colander to remove any dirt.
Clean mushrooms and cut them into 1/8-1/6-inch / 3-4 mm slices.
Warm up olive oil in a skillet, then add the leek and stir well to coat. Distribute thyme on leek, stir and let cook for a couple of minutes, then cover and continue cooking on low heat until the leek is soft, about 8 minutes, stirring every now. If the skillet becomes dry, add a bit of warm water.
Turn up the heat to medium, add the mushrooms to the skillet and stir well. Sprinkle a pinch of salt on the mushrooms, add a tablespoon of the reserved lentil liquid, then stir again.
Cook the mushrooms on medium-low heat until desired tenderness, stirring them every now and then.
When the mushrooms are almost done, add the lentils and the rest of their reserved cooking liquid and stir well. After a couple of minutes, remove the skillet from the heat.
Sprinkle a generous pinch of salt and a pinch of pepper and stir well. Finally, distribute parsley and give lentils and mushrooms a final stir.
Serve and eat right away.

Thanks to: Briciole