Power Packed Lentils

Heat a medium-sized sauce pot over medium-high heat until hot. Add the diced onion, celery, carrot and minced garlic. Sauté for 1 – 2 minutes. Stir in the cumin, coriander, smoked paprika, black pepper, salt and chili flakes. Mix well. Add in the rinsed, dried lentils and water along with the diced potatoes. Bring the mixture to a boil for a few minutes, then reduce the heat to simmer. Stir often and cook for roughly 15 – 20 minutes until the lentils are soft and the potatoes are tender. Season to taste with additional salt and pepper if needed. Before serving, stir in the freshly chopped parsley.

Steaky Mushroom Skewers

Preheat your grill or heat a cast iron pan or skillet on medium-high heat. Oil the pan.

Thread the mushrooms onto skewers. Sprinkle the steak seasoning, salt and pepper over the mushrooms. Place the skewers on the hot pan or grill.

Optionally, place another weighted pan gently on top of the skewers to draw out moisture and create more surface area for grilling. Cook on both sides for several minutes until nicely charred and cooked through. Remove from the pan or grill and set aside.

Smokey Grilled Sliced Button Mushrooms

In a large bowl, mix the sliced mushrooms with olive oil and the pork flavored seasoning blend. Allow the mushrooms to marinate for 10-15 minutes. Preheat your grill and place a cast iron pan on it until hot. Add the cooking oil and then the marinated mushrooms. Sear and sauté the mushrooms for several minutes until they are charred and flavorful.

BBQ Zucchini

Slice the zucchini lengthwise and then into roughly 3-inch chunks. In a large bowl, toss the zucchini chunks with olive oil and the BBQ seasoning blend. Grill the zucchini on both sides until they are crispy, charred, and cooked through.

Garlic Chili Kale

Blanch the kale: In a large bowl or sauce pot, add cleaned and shredded kale and enough boiling water to cover. Let sit for a minute until wilted. Drain and let drip dry until ready to sauté. Heat olive oil in a pan over medium heat. Add the chopped garlic and chili flakes. Sauté for a minute until fragrant. Add the leftover mushroom stems and sauté for a few minutes until they soften. Stir in the cleaned and chopped kale leaves. Cook until the kale is wilted and tender. Season with salt and pepper to taste. Mix in the fresh chopped parsley before serving.

Assemble the Dish

Arrange the grilled mushroom skewers, smokey grilled sliced white button mushrooms and BBQ zucchini on a serving platter. Serve alongside a generous portion of power lentils and garlic chili kale. Enjoy this flavorful and hearty dish that combines the richness of mushrooms, the smokiness of the grill and the nourishing power of lentils and kale.