4 people

For the Lentils

  • 1 cup green lentils
  • 4 cups water
  • 2 cloves garlic
  • 1/3 cup celery small diced
  • 1/3 cup onion small diced
  • 2 tsp salt

Vegetables for the Salad

  • 1/2 cup cucumber small diced
  • 1/2 cup asparagus roasted and sliced
  • 1 tbsp basil fresh chopped
  • 4 tbsp olive oil
  • 1 tbsp sherry vinegar
  • 1 whole lemon zested
  • salt and pepper to taste

For the Portobellos

For the Salad

  • 4 oz romaine hearts
  • 1 whole avocado
  • 2 whole red radish julienne
  • 1/8 cup basil leaves
  • 3 tbsp oil and vinegar from portobellos
  • 1/2 cup jalapeno pumpkin seed aioli

Nutritional information

Calories: 324kcalCarbohydrates: 35gProtein: 14gFat: 3gSaturated Fat: 1gSodium: 2054mgPotassium: 635mgFiber: 17gSugar: 4gVitamin A: 2846IUVitamin C: 7mgCalcium: 69mgIron: 4mg
Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings 4 people

How to cook lentils

  • Place all the ingredients in a pot and bring to a boil, turn down to a simmer and cover with a lid. Cook the lentil for about 25 minutes until they are tender all the way through but not over cooked.
    Strain the lentils reserving the liquid for another use and pour out onto a sheet pan lined with parchment to cool. Set aside

How to saute portobellos

  • In a bowl add portobellos, balsamic, olive oil, salt, and pepper. Let it marinate for 10 minutes or longer. Then in a saute pan on medium heat add the portobellos to the pan with the oil and vinegar (you could grill the portobellos if desired)
    Cook for 5 minutes on one side and then flip over and cook for another 5 minutes. Flip the portobellos back over and turn the heat off on the pan. Let them sit in the pan for another 5-10 minutes.

To finish

  • Place lentils, cucumbers, asparagus, basil, oil, vinegar, lemon, salt, and pepper in a bowl. Mix well and adjust the seasoning if need be. Using a ring mold place a spoonful of the cilantro sauce down on the plate inside the mold.
    Then add a few spoonfuls of the lentil salad to the mold and press down slightly so the lentils stay intact when you remove the ring mold. Then slice the portobello a few times and place on top of the lentils.
    In a small bowl add some basil leaves, radishes, romaine hearts, avocado, salt, pepper, and toss with the leftover juices from the mushrooms. Remove the ring mold and place the salad on top of the portobello. Serve and enjoy!
    Lentil Salad recipe with portobello

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