Friday, June 19, 2009
Warm Lentil Salad with Mushrooms and Leeks
I made this for Fathers Day Brunch. It makes a great filling mid-day meal and tastes delicious with homemade bread and a cheese plate. Mmmmm….
2 16 oz cans of lentils or --- cups of cooked
1/2 cup of feta
2 small leeks, green part removed and thinly sliced
2 tablespoons of butter
1-2 tablespoons olive oil
2 cups mixed mushrooms (porcini, chanterelle, morels) sliced
Mixed greens (optional)
Poached eggs (optional)
2 heads roasted garlic
1 teaspoon dijon mustard
1/4 cup red wine vinegar
1/2 cup olive oil
1/4 cup vegetable oil
1 garlic cloves minced
2 shallots diced
2 tablespoons chopped tarragon
1/4 teaspoon salt
Pepper to taste
6 teaspoons fresh chives, chopped
Preheat oven to 350 degrees
Wrap 2 heads of garlic in aluminum foil and bake for 30 minutes
Make dressing and set aside.
Cook lentils or rinse cans. Combine dressing and lentils in a medium bowl.
Over medium heat add olive oil to a medium frying pan and sauté leeks for approximately 10 minutes or until cooked throughout and soft. Season with salt and pepper. Keep on warm.
On medium heat in a large frying pan heat butter until melted. Add chopped mushrooms. Cook 5-10 minutes or until soft. Try to refrain from stirring too much as they tend to get watery if you do. Season with salt and pepper.
In a large frying pan on medium heat add lentil salad and heat throughout (2 minutes) until lentils are just warm.
Place lentils on a bed of mixed greens (optional) and divide evenly on 6 plates. Place leeks and 4-6 cloves roasted garlic around each plate. Top lentil salad with mushrooms, feta and chives. If you like poached eggs I highly recommend cooking them and placing on top.