Warm Balsamic Mushroom and Lentil Salad

Name: Warm Balsamic Mushroom and Lentil Salad
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 4 Tbsp. extra-virgin olive oil, divided; 12 oz. mixed mushrooms (I use 8 oz. cremini and 4 oz. shiitake), sliced or torn; 1 medium shallot, thinly sliced crosswise; 2 tsp. fresh thyme leaves; 1/4 cup plus 1 Tbsp. balsamic vinegar; 1 1/2 cups cooked brown or green lentils ((canned or cooked from dry)); 1/2 tsp. each sea salt and cracked black pepper; 3 Tbsp. grated Parmesan cheese ((or nutritional yeast if making vegan)); Arugula, spinach, or mixed greens for serving ((about 2 cups per salad)); 3 Tbsp. creamy cashew butter; 3 Tbsp. extra-virgin olive oil; 2 Tbsp. fresh lemon juice; 1 tsp. Dijon mustard; 1 tsp. grated garlic (about 2 cloves); 3 Tbsp. water; sea salt to taste

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Prep Time: 15 minutes

Cook Time: 20 minutes

Total: 35 minutes

Servings: 4

creamy dressing lentil recipe lentil salad

Instructions

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Step 1

Prepare Creamy Garlic Dressing:In a medium bowl, combine cashew butter, olive oil, lemon juice, Dijon, garlic, and a pinch of sea salt; stir to combine. Gradually whisk in water in 1 Tablespoon increments until smooth and creamy. Taste and season with additional salt, if needed. Set aside.

Step 2

Prepare Mushroom and Lentil Mixture:Heat 2 Tbsp. olive oil in a large skillet over medium-high. Add mushrooms and cook, undisturbed, for 3 minutes. Reduce heat to medium, add shallots and thyme, toss to combine, and continue cooking until mushrooms are golden and shallots are soft, about 5 to 7 more minutes.Add additional 2 Tbsp. of olive oil, along with balsamic vinegar, lentils, salt, and black pepper; cook 2 more minutes. Stir in Parmesan cheese or nutritional yeast.

Step 3

Assemble Salads:Arrange greens in a serving bowl and spoon lentil and mushroom mixture overtop. Drizzle with dressing and garnish with additional Parmesan cheese (or nutritional yeast) and cracked black pepper, if desired.

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