Warm Lentil Salad with Portabellas

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

Yield:

Makes 4 servings

Recipe from

Nutritional Information

Calories 553
Caloriesfromfat 57 %
Protein 24 g
Fat 35 g
Satfat 5.2 g
Carbohydrate 40 g
Fiber 2.1 g
Sodium 8.5 mg
Cholesterol 0.0 mg

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

Preparation

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.

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

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

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.

Note:

Daniel Patterson,

Babette's, Sonoma, California,

February 2000