Warm Lentil & Mushroom Salad

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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