Roasted Mushroom Lentil Salad with Truffle Oil
(original, but a bit of a throwback to this marinated broccoli lentil salad and to this lentil and mushroom warm salad)
1 c brown lentils, rinsed
2 tsp tamari
1 bay leaf
8 oz. button mushrooms (or similar), washed and quartered
3 cloves garlic, minced
1/2 tsp black pepper
1/2 tsp salt
1-2 TB olive oil
2 tsp balsamic vinegar
1/2 tsp truffle oil
1/4 c fresh basil (optional)
1. Preheat oven to 400.
2. Simmer lentils in water with tamari and bay leaf until thoroughly cooked but not total mush.
3. Meanwhile, toss mushrooms with garlic, pepper, salt, and olive oil. Place in a baking dish and roast until juicy.
4. When lentils are done, remove bay leaf and drain excess water. Toss with balsamic vinegar and truffle oil and place in fridge. When mushrooms are ready, add them as well, plus basil (if using). Serve at any temperature. Serves 3-4.