Directions:
- 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.
- Meanwhile, trim off discolored mushroom stem ends; rinse caps well. Oven-roast mushroom caps.
- In a small bowl, mix mayonnaise, garlic, lemon juice, and lemon peel.
- Thinly slice mushroom caps. Mound frisée 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 8950.55 Kcal (37474 kJ) | ||
| Calories from fat | 4229.84 Kcal | ||
| % Daily Value* | |||
| Total Fat | 469.98g | 723% | |
|---|---|---|---|
| Cholesterol | 1048.86mg | 350% | |
| Sodium | 1165.06mg | 49% | |
| Potassium | 11905.58mg | 253% | |
| Total Carbs | 539.46g | 180% | |
| Sugars | 129.33g | 517% | |
| Dietary Fiber | 133.26g | 533% | |
| Protein | 664.1g | 1328% | |
| Vitamin C | 526.7mg | 878% | |
| Vitamin A | 328.9mg | 10963% | |
| Iron | 37.4mg | 208% | |
| Calcium | 1156.7mg | 116% | |
| Amount Per 100 g | |||
| Calories | 336.3 Kcal (1408 kJ) | ||
| Calories from fat | 158.93 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.66g | 723% | |
|---|---|---|---|
| Cholesterol | 39.41mg | 350% | |
| Sodium | 43.77mg | 49% | |
| Potassium | 447.33mg | 253% | |
| Total Carbs | 20.27g | 180% | |
| Sugars | 4.86g | 517% | |
| Dietary Fiber | 5.01g | 533% | |
| Protein | 24.95g | 1328% | |
| Vitamin C | 19.8mg | 878% | |
| Vitamin A | 12.4mg | 10963% | |
| Iron | 1.4mg | 208% | |
| Calcium | 43.5mg | 116% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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