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Mushroom And Green Bean In Lentil Dressing


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  • 2/3 pound green beans
  • 6 portabello mushrooms
  • 7 1/8 ounces soaked and cooked lentils (preferably organic)
  • 2 1/2 tablespoons chopped parsley
  • 1 teaspoon lemon juice
  • 3 3/8 tablespoons extra-virgin olive oil
  • Salt to taste
  • Freshly-ground black pepper to taste


Servings 6


Step 1

Roast mushrooms in a splash of olive oil, salt and pepper. Blanch beans for 3 minutes in plenty of salted water. In a hot pot add cooked lentils, lemon juice and olive oil, heat briefly add parsley.

Place mushrooms on a warm serving platter, beans on top and drizzle in lentil dressing. Serve with a simple salad

This recipe yields 6 servings.

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