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Lentils.org

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Marinated Lentils & Mushrooms on Toast

Prep Time: 15 Minutes

Total time: 30 Minutes

Servings: 10

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Recipe by

Lentils.org

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Ingredients

Directions

Nutrition

Ingredients

    2 Tbsp (30 mL) extra virgin olive oil, divided

    1 lb (500 g) chanterelle mushrooms, trimmed and washed

    2 Tbsp (30 mL) garlic, minced

    1 Tbsp (15 mL) fresh thyme, minced

    1 cup (250 mL) sherry vinegar, divided

    1 quart (1 L) whole red lentils, cooked

    2 Tbsp (30 mL) unsalted butter

    10 rye bread slices, toasted

    1 cup (250 mL) Neufchatel cheese (or plant-based for vegan option)

    ½ cup (125 mL) chives, minced

Directions

  1. In a rondeau, heat 1 Tbsp (15 mL) oil over medium-high heat. Add mushrooms and cook for approximately 8 minutes until they begin to brown. Add garlic and thyme and cook for an additional 6 minutes.
  2. Deglaze pan with ½ cup (125 mL) sherry vinegar and add lentils and butter. Toss to coat and fully melt the butter. Remove from heat.
  3. Fold in remaining oil and vinegar and allow it to sit for 5 minutes.
  4. Spread cheese evenly over each slice of toast and top with marinated lentil and mushroom mixture. Garnish with chives and serve warm.

Nutritional Information

  • Serving Size: 1 slice toast & ¾ cup (175 mL) lentil mix
  • Per serving:
  • Calories 330
  • Total Fat 12 g
  • Saturated Fat 5 g
  • Cholesterol 20 mg
  • Carbohydrates 40 g
  • Dietary Fibre 8 g
  • Sugar 5 g
  • Protein 12 g
  • Sodium 620 mg
  • Potassium 603 mg
  • Folate 177 mcg

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