Warm Lentil Salad With Mushrooms

• 1 cup green lentil
• 2 1/2 cups good quality chicken stock
• 1 large onion, diced
• 1 large carrot, cut in large pieces
• 1 stalk celery, cut in thirds
• 2 cups wild mushrooms (I used shitake, portobello & cremini)
• 3 -4 garlic cloves, minced
• 1/2 lb pancetta, coarsley chopped (1 inch pieces)
• 2 teaspoons finely chopped fresh rosemary
• 1 teaspoon dried thyme
• 1 teaspoon Dijon mustard
• 1/8 cup balsamic vinegar
• 2 tablespoons extra virgin olive oil
• salt & freshly ground black pepper

1. Put lentils in pot with chicken stock, onion, carrot, and celery.
2. Simmer 35 minutes or until done.
3. Discard celery, and cut carrot up and add back to lentils.
4. Set aside.
5. Meanwhile saute pancetta till crisp. Drain and set aside.
6. Drain pancetta,and add enough butter to drippings to saute mushrooms.
7. Add garlic to mushrooms.
8. When mixture is nice and golden add herbs, Balsamic Vinegar, mustard, and olive oil.
9. Fold in cooked lentils and reserved pancetta.
10. Season to taste with salt and pepper.

green lentil, chicken stock, onion, carrot, celery, wild mushrooms, garlic, pancetta, fresh rosemary, thyme, mustard, balsamic vinegar, extra virgin olive oil, salt

Taken from www.food.com/recipe/warm-lentil-salad-with-mushrooms-281524 (may not work)