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Warm Lentil Salad with Portabellas

Yield 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

Nutrition 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

How to Make It

  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.

Babette's, Sonoma, California