Material: Vegetables
Meal:
Cooking: 10 Minutes
Preparation: 30 Minutes
Cut onions in rough dice, and saute in 2 tbs of olive oil, on low heat, until they caramelize and turn golden brown (10-15 minutes). You should end up with 1 cup of cooked onions.Assemble the salad by mixing the cooked lentils, mushrooms, and onions. Adjust the salt, and add truffle oil if needed. Mix in the capers and pine nuts, and serve over a bed of arugula, sprinkled with lots of garlic or onion chives.
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