As we quickly approach September I can’t help but get a little giddy about some of my favorite foods coming into peak season. I’m patiently awaiting persimmon season (those my friends, they’re the real deal) but before we get to that I’m pretty stoked that figs are in full bloom. My parents have the most gorgeous fig tree in the back yard and it is just beginning to bear these sweet little fruits. So, today I’m brining this simple, hearty and delicious salad full of sweet figs, sautéed mushrooms and lentils all tossed in a tangy lemony thyme dressing. Just typing this is making me crave it all over again. This is equally tasty warm as it is cold! Hope you enjoy it!
Lentil Mushroom and Fig Salad:
Prep it:
– 2 cups portabello and baby bella mushrooms, sautéed
– 1 1/2 cups lentils, cooked
– 1 cup arugula
– 6-8 figs, halved
– zest and juice from 1 lemon
– 1/2 cup extra virgin olive oil
– 1/3 cup champagne vinegar or white wine vinegar
– 3 sprigs of thyme
– salt and pepper
Make it:
– Cook lentils in 3 cups water, bring to a boil then reduce to a simmer for about 40 minutes or until al dente.
– Heat a sautée pan with olive oil and cook mushrooms until tender.
– Combine lemon zest, lemon juice, olive oil and vinegar in a bowl. Add thyme, 1 teaspoon salt and 1/2 teaspoon pepper to dressing.
– Once lentils are cooked through, immediately toss them in the dressing. They soak up most dressing when warm and make for the yummiest tasting lentils. Let cool.
– Toss in arugula, mushrooms and figs.
Serve and enjoy!
