Warm Lentil Salad with Portabellas

Ingredients

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

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...

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