Warm Lentil Salad With Mushrooms

READY IN: 1hr 5mins
Recipe by conniecooks

This is a great side dish or a meal in itself. It is positively delicious. Not really a a salad more like a tangy lentil stew. You can use any mushroom combination you choose, even dried.

Top Review by Carolyn W

Delicious! Five stars for the great flavor -- the vinegar really brightens the flavor of the dish. I had to make several changes to the recipe to accommodate what ingredients I had on hand. I originally wasn't going to rate the recipe since I made so many changes, but the salad is just too good not to rate! I used plain brown lentils, didn't have the celery on hand, used only cremini mushrooms, substituted bacon for the pancetta, and used dried rosemary. It's such a good winter meal!

Ingredients Nutrition

Directions

  1. Put lentils in pot with chicken stock, onion, carrot, and celery.
  2. Simmer 35 minutes or until done.
  3. Discard celery, and cut carrot up and add back to lentils.
  4. Set aside.
  5. Meanwhile saute pancetta till crisp. Drain and set aside.
  6. Drain pancetta,and add enough butter to drippings to saute mushrooms.
  7. Add garlic to mushrooms.
  8. When mixture is nice and golden add herbs, Balsamic Vinegar, mustard, and olive oil.
  9. Fold in cooked lentils and reserved pancetta.
  10. Season to taste with salt and pepper.

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