Hearty green lentils, golden-brown mushrooms and a bright mustard vinaigrette turn sourdough bread into a complete lunch. Tarragon adds an anise-like, herby note.
This modern tartine is French-inspired, but it isn’t a classic, set preparation. The idea is simple: sourdough bread makes a sturdy base for green lentils with vinaigrette and pan-fried mushrooms. The lentils are tender but hold their shape, the bread adds a toasted crunch, and the mushrooms bring a savory, juicy layer. Mustard and vinegar add enough freshness to balance those earthy flavors; tarragon makes the whole dish aromatic without overpowering the other ingredients.
Green lentils work well because they generally stay firmer during cooking than red lentils. Cook them in plenty of water with a bay leaf, and start checking after about twenty minutes: the exact time depends on the variety and how old the lentils are. They should be cooked through but still have a little bite. Drain them as soon as they’re ready and toss them while warm with the vinaigrette. That way, they absorb the mustard, vinegar and oil well. Don’t let them cook for too long, or they’ll turn mushy on the bread.
A large frying pan is important for the mushrooms. Cook them in a single layer, in two batches if needed, so moisture can evaporate and the cut sides brown. Button mushrooms are available year-round; chestnut mushrooms have a slightly firmer texture and deeper flavor. Oyster mushrooms work too, but tear them into strips and keep a close eye on them as they cook. Tarragon is characteristic of this French-inspired flavor profile. If fresh tarragon isn’t available, finely chopped parsley works, though the flavor will be less anise-like.
Use a sourdough loaf with a firm crumb and don’t slice it too thin; that way, it will hold up under the lentils and mushrooms. Toast the slices just before serving for a crisp edge. This lunch is best warm, but it’s also good at room temperature. You can prepare the lentils and mushrooms ahead and store them separately in the fridge; refrigerate leftovers within two hours and use them within two days. Reheat the lentils and mushrooms thoroughly once or serve them cold, and toast the bread at the last moment.
Put the lentils and bay leaf in a saucepan with plenty of cold water. Bring to a boil and simmer gently for 20–25 minutes; taste from 20 minutes onward and drain as soon as the lentils are cooked through but still have a bite. Remove the bay leaf.
Whisk the shallot, Dijon mustard, red wine vinegar and 2 tablespoons of olive oil together in a bowl. Season with salt and pepper. Toss in the warm lentils and let them stand while you prepare the rest.
Heat the remaining tablespoon of olive oil with the butter in a large frying pan over medium-high to high heat. Cook the mushrooms in a single layer until golden brown, in two batches if needed. Don’t toss them until the underside has browned, and season with salt and pepper.
Meanwhile, toast the sourdough bread. Divide the lentils among the slices, spoon the pan-fried mushrooms on top and finish with the finely chopped tarragon. Serve right away or let cool to room temperature.
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