Potato-Mushroom Cake with Braised Lentils

Name: Potato-Mushroom Cake with Braised Lentils
Yield: serves 6 to 8 (with leftover lentils)
Ingredients: 2 tablespoons extra-virgin olive oil; 1/2 cup finely chopped onion; 1/2 cup finely chopped carrot; 1/2 cup finely chopped celery; 2 plump garlic cloves, peeled and sliced; 2 tablespoons tomato paste; 1 cup small lentils, preferably lenticchie di Castelluccio (see Sources, page 387); 2 fresh bay leaves; 1 teaspoon kosher salt; 2 pounds russet potatoes; 6 tablespoons extra-virgin olive oil; 1 pound mixed fresh mushrooms (such as porcini, shiitake, cremini, and common white mushrooms), cleaned and thinly sliced; 2 teaspoons kosher salt; 2 medium leeks, washed, drained, and thinly sliced; 2 plump garlic cloves, peeled and chopped; 1/2 cup grated Grana Padano or Parmigiano-Reggiano; 2 tablespoons fresh Italian parsley leaves, chopped; 2 teaspoons fresh thyme leaves, chopped; A heavy saucepan, 3-to-4-quart capacity, with a cover; a heavy-bottomed nonstick skillet or sauté pan, 10-inch diameter or larger

December 9, 2011

This dish is a very satisfying vegetarian main course, as well as a good contorno for grilled sausages, chicken, or lamb chops. Leftover lentils can be turned into a delicious soup with the simple addition of some flavorful stock, or you can incorporate the lentils into risotto or another rice dish.

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