Mushroom salad with lentils and caramelized onions

• Vegan
• Gluten free

• Produce

  • 1/4 cup Black lentils, dry
  • 1 1/2 lbs Medley of raw mushrooms
  • 2 Onions, big

• Condiments

  • 1/4 cup Capers

• Baking & Spices

  • 1/2 tsp Black pepper
  • 2 tbsp Garlic chives
  • 1/4 tsp Salt

• Oils & Vinegars

  • 4 tbsp Olive oil
  • 1 splash Truffle oil

• Nuts & Seeds

  • 1/4 cup Pine nuts

• Liquids

  • 3/4 cups Vegetable broth or water

Found on viktoriastable.com

Description

Ingredients

• 1½ - 2 lbs medley of raw mushrooms
• 2 tbs olive oil
• ½ tsp of black pepper
• ¼ tsp of salt
• 2 tbs olive oil (for onions)
• 2 big onions
• ¼ cup dry black lentils
• ¾ cups vegetable broth or water
• ¼ cup pine nuts
• ¼ cup capers
• a splash of truffle oil (optional)
• 2-3 tbs of chopped garlic chives for garnish

Directions

• Clean, and cut mushrooms in small pieces. Saute in 2 tbs of butter with salt and pepper, until completely cooked (about two cups cooked mushrooms).
• Cut onions in rough dice, and saute in 2 tbs of olive oil, on low heat, until they caramelize and turn golden brown (10-15 minutes). You should end up with 1 cup of cooked onions.
• Boil the broth or water, add salt, and the dry lentils - cook for about 20 minutes or until the lentils is fully cooked without being mushy. It should produce 1 cup of cooked lentils.
• Assemble the salad by mixing the cooked lentils, mushrooms, and onions. Adjust the salt, and add truffle oil if needed. Mix in the capers and pine nuts, and serve over a bed of arugula, sprinkled with lots of garlic or onion chives.