Dijon Lentils And Portabella Mushrooms

1. 1

   Wash lentils and drain. Add lentils and salt to water, and bring to a boil. Reduce to simmer, uncovered for 20 to 25 minutes or until tender. Remove and rinse with cool water and drain.

2. 2

   Slice leeks length-wise and then chop into 1/2 slices. Slice portabella mushrooms in large cubes.

3. 3

   Melt butter and add olive oil, leeks and mushrooms. Saute for 10 minutes.

4. 4

   Add lentils, chicken broth, mustard and vinegar. Raise temperature to medium-high and cook for 10 to 15 minutes until chicken broth is reduced. Add salt and pepper to taste and top with chives.

* Per serving · 4 servings · Values may vary.

No additional tips available.