Warm Lentil Salad with Portabellas

Ingredients

  • Salt and pepper
  • 1 teaspoon olive or salad oil
  • 1 cup beluga or Red Chief lentils
  • ¾ cup mayonnaise
  • ½ cup minced shallots or onion
  • 2 teaspoons fresh thyme leaves or dried thyme
  • 3 cups fat-skimmed chicken broth
  • + 5 more ingredients
    • ½ teaspoon grated lemon peel
    • ¾ teaspoon minced or pressed garlic
    • 4 teaspoons lemon juice
    • 4 portabella mushroom caps (5 in. wide)
    • 4 cups (about 1/4 lb. total) lightly packed rinsed and crisped frisée or salad mix

1. In a 2- to 3-quart pan over medium-high heat, stir shallots in oil until limp, about 3 minutes. Add lentils, broth, and thyme. Bring to a boil, cover, reduce heat, and simmer just until lentils are tender to bite, about 25 minutes (6 to 8 minutes for red lentils). Drain lentils; save liquid fo...

View full recipe at My Recipes

Comments


Best Wine Deals

See More Deals »






Snooth Media Network