Warm Lentil Salad With Portabellas

By Sunset
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1/2 cup minced shallots or onion

1 teaspoon olive or salad oil

1 cup beluga or Red Chief lentils

3 cups fat-skimmed chicken broth

2 teaspoons fresh thyme leaves or dried thyme

4 portabella mushroom caps (5 in. wide)

3/4 cup mayonnaise

3/4 teaspoon minced or pressed garlic

4 teaspoons lemon juice

1/2 teaspoon grated lemon peel

4 cups (about 1/4 lb. total) lightly packed rinsed and crisped frisée or salad mix

Salt and pepper

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