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Lentil Salad

 

2 Cups Cooked Lentils

1 Tbsp Olive OIl

2 Cloves Garlic, minced

1 Onion, finely sliced

1/3 Cup Maple Syrup

1/4 Cup White Wine

16 oz Mixed Fresh Mushrooms

2 Tbsp Fresh Thyme Leaves

2 Tbsp Balsamic Vinegar

1/2 oz Fresh Dill

6 oz Feta, crumbled

Minced Chili Peppers, to taste

 

In a sauce pan heat olive oil, garlic, onions, maple syrup and white wine. When the onions are translucent, add mushrooms, thyme and balsamic vinegar. Cook until the mushrooms are tender.

 

Create a bed of lentils on a plate, then add the mushroom mix on top. Garnish with dill, feta and chili peppers. Enjoy!