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Warm Lentil Salad with Portabellas





Yields
Makes 4 servings

Beluga lentils, a small, black variety, are grown in Montana; hulled Red Chiefs come from the Northwest.

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

Step 2
2

Meanwhile, trim off discolored mushroom stem ends; rinse caps well. Oven-roast mushroom caps.

Step 3
3

In a small bowl, mix mayonnaise, garlic, lemon juice, and lemon peel.

Step 4
4

Thinly slice mushroom caps. Mound frisée equally on plates; top equally with lentils, then mushroom slices. Spoon about 1 tablespoon garlic-mayonnaise mixture onto each salad. Season salads to taste with remaining garlic mayonnaise, salt, and pepper.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 553Calories from Fat 57
% Daily Value *
Total Fat 35g54%

Saturated Fat 5.2g26%
Cholesterol 0.0mg0%
Sodium 8.5mg1%
Total Carbohydrate 40g14%

Dietary Fiber 2.1g9%
Protein 24g48%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.