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December 6, 2016

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Warm Lentil & Mushroom Salad

February 24, 2017

Recipe courtesy of Foxes Love Lemons 

 

Number of Servings: 8

Prep Time: 15 minutes

Cook Time: 25 minutes

 

Ingredients

 

  • 2 cups water

  • 1 cup plus 1/2 cup less-sodium vegetable or chicken broth

  • 1/2 cup dried brown lentils, picked through and rinsed

  • 1/2 cup dried green lentils, picked through and rinsed

  • 1 bay leaf

  • 1 tablespoon olive oil

  • 3 celery stalks, chopped

  • 3 garlic cloves, minced

  • 1/2 small white onion, minced

  • 12 ounces button mushrooms, sliced

  • 1/4 cup dried apricots, chopped

  • 1/4 cup dried cranberries

  • 1-1/2 teaspoons finely chopped fresh sage

  • 1 teaspoon finely chopped fresh rosemary

  • 1/4 teaspoon kosher salt

  • Chopped fresh parsley, for garnish (optional)

 

 

Instructions

  1. Place water, 1 cup broth, lentils and bay leaf in medium saucepan; heat to boiling over medium-high heat. Reduce to medium-low and simmer 20 to 25 minutes or until lentils are just tender, stirring occasionally. Strain lentils; remove bay leaf. 

  2. Meanwhile, heat oil in large high-sided sauté pan over medium-high heat. Add celery, garlic and onion; cook 2 minutes, stirring frequently. Add mushrooms; cook 6 minutes, stirring occasionally. 

  3. Stir in apricots, cranberries, sage, rosemary, salt and remaining 1/2 cup broth. Heat to simmering; cook 2 minutes. Stir in lentils, cook 2 minutes or until lentils are heated through. Serve immediately, garnished with parsley, if desired.

 

 

 

 

 

 

 

 

 

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