Creamy Lentil & Shiitake Mushroom Salad – serves 6

1 cup FARMER DIRECT ORGANIC French Green Lentils

2 cups shiitake mushrooms, stems removed

2 Tbsp. olive oil

1 Tbsp. tamari

1 cup celery, thinly sliced

1 cup fennel bulbs or stems, thinly sliced

1 bunch green onions, thinly sliced

¼ cup fresh herbs, finely chopped (parsley, thyme, rosemary, etc.)

¼ c. mayonnaise or vegan mayonnaise

2 T. whole grain mustard

Zest and juice of ½ a lemon

Sea salt and fresh ground black pepper to taste

 

Rinse lentils and bring 3 cups salted water to a boil. Add lentils and shiitake stems, reduce heat, cover, and simmer for about 20 minutes, until lentils are cooked but not mushy. Drain and cool, Remove shiitake stems and coarsely chop.

Meanwhile, slice shiitakes and sauté with chopped stems in olive oil over medium heat for a few minutes, stirring a few times. Stir in tamari, remove from heat, and let cool in pan.

Combine herbs, mayonnaise, mustard, lemon juice/zest, salt and pepper in serving bowl.  Stir in vegetables and cooled lentils and shiitakes.  Serve with greens and/or toasted bread or pita.