1 Start cooking your lentils: In a Dutch oven melt a little fat then add your shallots and bay leaf, pour in your lentils, let them sweat for 3 minutes then add your liquid (water or broth) and grated ginger, cook for 20 minutes at a gentle boil if you used water, salt five minutes before the end of cooking.
2 Meanwhile, pour a little fat into your pan, place your chipolatas and brown them well on all sides, then remove them to a covered dish.
3 Put your pan back with the remaining fat and sauté your oyster mushrooms in it for 4 to 5 minutes, salt and pepper then add your chipolatas sliced into pieces with the rendered juice, wait two minutes then cover and turn off the heat.
4 Test your lentils, drain them quickly removing the bay leaf, plate on nice hot plates, arrange your chipolata pieces and a few threads of preserved peppers and surround everything with the sautéed oyster mushrooms.
A savory « rustic » dish that is quick to prepare.
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