Warm Lentil Salad with Grilled Portabella | BeyondCeliac.org
X You may need to Reload the page to make it work correctly.

Warm Lentil Salad with Grilled Portabella

Kettle Cuisine logo

Courtesy of Kettle Cuisine and Chef Joseph Ascoli

Ingredients:

  • 1 bowl of Kettle Cuisine Roasted Vegetable Soup, thawed overnight in the refrigerator
  • 10 oz. lentils, cooked and drained (any variety)
  • 2 oz. red bell pepper, finely dicedKettle Cuisine Grilled Portabella and Lentil Salad
  • 4 oz. tofu (firm), diced
  • 4 portabella mushroom caps
  • 2 Tbsp. extra virgin olive oil
  • 4 Tbsp. raita or tzatziki (yogurt, cucumber & garlic dip)
  • Salt and pepper, to taste

Garnishes

  • Olive oil
  • Aged balsamic vinegar

Directions:

1.  Heat panini grill or charcoal grill.

2.  Rub portabella caps with extra virgin olive oil and season with salt and pepper.

3.  Grill caps on both sides until the flesh softens and takes on a charred /grill-marked appearance.

4.  Warm soup (on stove-top or in microwave) until heated through, then mix in cooked lentils.

5.  Add red bell pepper and tofu, mixing gently.

6.  Season with salt and pepper to taste and set aside.

7.  Slice each grilled portabella cap into 4 sections and arrange on plates.

8.  Place roughly 1/2 cup of the warm lentil salad on each plate.

9.  Garnish each plate with 1 Tbsp. of raita or with optional garnishes as desired, then serve.

Are you in college or heading there soon?

See NFCA's brand new resource: Gluten-Free in College

<< Back to Recipes

OUR SPONSORS & PARTNERS

Advertise with us

  • Gluten Detective
  • celiac disease research symposium
  • step beyond celiac virtual walk for celiac research
  • Look for the Beyond Celiac logo and shop gluten-free with confidence.
  • Gluten-Free Resource Directory


DO YOU THINK YOU MAY HAVE CELIAC DISEASE?

Complete our Celiac Disease Symptoms Checklist today to find out if you could have celiac disease and how to talk to your doctor about getting tested.