Warm Lentil Salad With Portabellas

• 1/2 cup minced shallots or onion
• 1 teaspoon olive or salad oil
• 1 cup beluga or Red Chief lentils
• 3 cups fat-skimmed chicken broth
• 2 teaspoons fresh thyme leaves or dried thyme
• 3/4 cup mayonnaise
• 3/4 teaspoon minced or pressed garlic
• 4 teaspoons lemon juice
• 1/2 teaspoon grated lemon peel
• 4 cups (about 1/4 lb. total) lightly packed rinsed and crisped frisee or salad mix
• Salt and pepper

1. In a 2- to 3-quart pan over medium-high heat, stir shallots in oil until limp, about 3 minutes. Add lentils, broth, and thyme. Bring to a boil, cover, reduce heat, and simmer just until lentils are tender to bite, about 25 minutes (6 to 8 minutes for red lentils). Drain lentils; save liquid for other uses.
2. Meanwhile, trim off discolored mushroom stem ends; rinse caps well. Oven-roast mushroom caps.
3. In a small bowl, mix mayonnaise, garlic, lemon juice, and lemon peel.
4. Thinly slice mushroom caps. Mound frisee equally on plates; top equally with lentils, then mushroom slices. Spoon about 1 tablespoon garlic-mayonnaise mixture onto each salad. Season salads to taste with remaining garlic mayonnaise, salt, and pepper.

shallots, olive, red chief, chicken broth, thyme, mayonnaise, garlic, lemon juice, salad mix, salt

Taken from www.myrecipes.com/recipe/warm-lentil-salad-with-portabellas (may not work)