Warm Lentil Salad With Mushrooms

Submitted 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."

 

• Ready In: 1hr 5mins
• Ingredients: 14
• Serves: 4-6

ingredients

• 1 cup green lentil
• 2 1⁄2 cups good quality chicken stock
• 1 large onion, diced
• 1 large carrot, cut in large pieces
• 1 stalk celery, cut in thirds
• 2 cups wild mushrooms (I used shitake, portobello & cremini)
• 3 -4 garlic cloves, minced
• 1⁄2 lb pancetta, coarsley chopped (1 inch pieces)
• 2 teaspoons finely chopped fresh rosemary
• 1 teaspoon dried thyme
• 1 teaspoon Dijon mustard
• 1⁄8 cup balsamic vinegar
• 2 tablespoons extra virgin olive oil
• salt & freshly ground black pepper

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.

Reviews

[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!