5 ounces fresh mushrooms, chopped
1 cup yellow bread crumbs
1/2 cup red wine vinegar
4 tablespoons dried basil leaves
2 tablespoons dried oregano
2 tablespoons chopped onion
1 teaspoon salt and pepper to taste
Saranacuan peppers (serasi)
Marinate lentils in refrigerator at least 8 hours prior to serving. This help prevent the liquid from soaking into the lentils. Separate the lentils and and crush leaf on to a small plate. Reserve about 2 tablespoons of the crushed leaf for the future.
Cut 4 large square boneless pot holes in the lentils.
Place mushrooms and onions in a mixing bowl and sprinkle with 3/4 cup of grated Parmesan cheese. Add salt, pepper and cooked lentils into the bowl and adjust seasoning as needed. Cook over medium heat until all lentils and vegetables are heated, about 30 minutes.