Warm Lentil Salad with Portabellas
Beluga lentils, a small, black variety, are grown in Montana; hulled Red Chiefs come from the Northwest.
How to Make It
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.
Ingredients
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
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
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