GARLIC ROASTED PORTOBELLO MUSHROOM AND LENTIL SALAD WITH FRESH VEGETABLES
I love lentils and I love mushrooms so I decided to put them together in my luncheon vegetable platter. I cooked the lentils according to the packaging instructions and let them cool to room temperature. I then mixed them with chopped fresh yellow peppers, celery and sliced roasted garlic and added olive oil and apple cider vinegar to taste. I roasted the Portobello mushrooms with chopped garlic, olive oil and pepper and just before serving I topped it with a generous amount of goat cheese. I then put it back in the oven, just long enough for the cheese to warm up.
I added to my plate using the extra chopped yellow pepper and celery in addition to the customary tomato and avocado, and flavored with some olive oil and apple cider vinegar to the fresh vegetable portions. It was certainly delicious!