Black and Bleu Lentils

Lentils are so underrated. Packed with fiber and protein, and pleasing to the palette. Dig in.


What You'll Need:

16 oz mushrooms, mixed variety
3 cloves garlic, crushed

12 oz lentils, cooked*
1 c parsley
1/2 red onion, diced

2/3 c balsamic vinegar
1/2 c olive oil

bleu cheese, crumbled

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* Tips to keep your lentils from getting mushy: I stay away from split lentils--they're super tasty but increase the risk for the mush factor. Choose whole lentils, then treat them like pasta--so lots of lightly salted water, cook uncovered on a high boil for about 20 minutes. (Taste test a few) Turn off heat, cover for about 5-10, then drain. That seems to be the best method to the madness! 
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Cook lentils. Cover.

Meanwhile, saute mushrooms with a drizzle of olive oil in a frying pan. Add garlic, cook for another few minutes, stirring frequently.

Drain any remaining water from lentils. Mix with cooked mushrooms and garlic. Add parsley and red onion. Toss with oil and vinegar, top with bleu cheese to taste. 

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Serves 6 as a main. Recipe modified from Good Housekeeping Magazine.