French Lentils with Mushrooms and Sage, and Brown Butter Grouper

Craving lentils...I made these like one would make risotto--sauteed the lentils with shallot and garlic, adding liquid in the form of wine, a can of diced tomatoes, and chicken stock until lentils were al dente.  I also folded in plenty of freshly ground black pepper, parsley, and sliced mushrooms browned in sage butter.  The earthy flavors of the mushrooms compliment that of the lentils.  A bit of garlic oil was also drizzled on top of the lentils to finish.

As for the grouper - very simply done.  Salt, papper, and a dash of this amazing seasoning brought back from Italy - crushed red pepper flakes and herbs.  Seared in a hot non-stick pan with brown butter.

Yum!