I've been wanting to do a lentil and pesto recipe for a few weeks now, but today the inspiration came in the form of some excellent portobello mushrooms that couldn't wait another day to be used. This was incredibly easy and fast to prepare and so full of flavor! Plus, an elegant vegetarian or vegan appetizer (depending on the pesto you use) that is fairly low fat and protein-packed.
I used Trader Joe's pesto (contains cheese) and Trader Joe's Cooked Black Lentils for this dish. All I did was peel and slice the portobellos and saute them with a little oil, garlic, salt, pepper and a few drops of balsamic vinegar. It's hard not to resist just eating them out of the pan! I then added the lentils and a little pesto to the pan and gently combined. Served on a slice of fresh French baguette with a little basil leaf from the garden and voila!
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