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Trumpet Mushroom Bowls with Herbed Lentils
Ingredients
  • Mushrooms
  • 8 ounces trumpet (king oyster) mushrooms, sliced in half lengthwise
  • 1 tablespoon extra virgin olive oil
  • sea salt & pepper
  • Herbed Lentils
  • 2 medium sized carrots, thinly sliced
  • 2 leaves lacinato kale, ribs removed & chopped
  • ⅔ cup green lentils
  • 1⅓ cups low sodium vegetable broth
  • 1 bay leaf
  • ½ teaspoon dried thyme
  • ½ teaspoon marjoram
  • ½ teaspoon black pepper
  • ½ teaspoon sea salt
  • Apple Cider Vinegar Sauce
  • ¼ small yellow onion, diced
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoon apple cider vinegar
  • handful chopped cilantro (optional)
Steps
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