• 1 cup dried lentils
• 4 cup vegetable stock or water
• 2 Tbs. unsalted butter
• 1 largeonion\cooked, thinly sliced
• 1/2 Lbs. mushrooms\cooked, sliced
• 1/2 cup dry red wine or vegetable stock
• 1/2 cup water
• 2 tsp. lemon juice
• 2 tsp. sweet paprika
• 1/4 tsp. salt (optional), or to taste

Bring lentils and stock to a boil in a heavy saucepan over medium high heat. Cover saucepan and reduce heat to low. Simmer about 45 minutes or until lentils are tender. Drain excess liquid and set aside. Melt butter in a heavy nonstick skillet over medium high heat. Saute onion and mushrooms 4-5 minutes or until onion is tender. Add wine and stir 1 minute. Stir in cooked lentils and remaining ingredients. Season with pepper to taste. Stir and simmer 3 minutes or until lentils are heated throughout.