Warm Lentil Salad with Portabellas

Ingredients

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

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