Marinated Lentils & Mushrooms on Toast – Lentils.org

Marinated Lentils & Mushrooms on Toast

  By lentilsorg  , ,

January 24, 2024

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  • Prep: 15 Minutes
  • Cook: 15 Minutes

  • 15 Minutes

    15 Minutes

    30 Minutes

  • Yields: 10
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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.

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

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Nutrition Facts

Serving Size1 slice toast & ¾ cup (175 mL) lentil mix
Calories330
Sodium620 mg
Potassium603 mg
Protein12 g
Cholesterol20 mg
Sugar5 g
Total Fat12 g
Saturated Fat5 g
Total Carbohydrates40 g
Dietary Fiber8 g