Warm Lentil Salad with Mushrooms

Warm Lentil Salad with Mushrooms

Warm Lentil Salad with Mushrooms

Ingredients:

1 cup Beluga lentils
1 small shallot, minced
1/2 teaspoon turmeric
1/2 teaspoon smoked paprika
1 teaspoon dried thyme
3 cups water

1 lb. mixed mushrooms, sliced
1/4 teaspoon salt
1/4 cup olive oil
2 cloves garlic, minced

1/4 cup balsamic vinegar
1 teaspoon fresh lemon juice
1/4 cup extra virgin olive oil
salt and pepper to taste

Instructions:

Preheat oven to 450 degrees F.

In a 2-quart pan over medium-high heat, stir shallots in oil until limp, about 3 minutes. Add lentils, water, smoked paprika, turmeric and thyme. Bring to a boil, cover, reduce heat, and simmer until lentils are tender, about 25 minutes. Drain lentils.

Toss mushrooms with olive oil, garlic, and salt. Roast on a large baking sheet until crisp, about 20 minutes.

Toss lentils with mushrooms, balsamic vinegar, lemon juice, and extra virgin olive oil, serve immediately on a bed of your favorite greens.

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