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Lentil and Toasted Orzo Salad with Mushrooms and Bacon

See full recipe on: Food52



Ingredients

1 1/4 cup orzo
3 tablespoons olive oil
Lemon zest and juice (reserved) from 1 large lemon
1 1/2 cup green lentils, rinsed and picked over
4 oz bacon, coarsely chopped
1 medium onion, finely chopped (about 1 cup)
2 carrots, cut into 1/4 inch dice (about 1 cup)
1 celery rib, cut into 1/4 inch dice (about 1/2 cup)
2 teaspoons fresh thyme, finely chopped
16 oz cremini or button mushrooms, cleaned, trimmed, and sliced 1/4 inch thick
6 tablespoons extra-virgin olive oil
1 tablespoon lemon juice
2 tablespoons balsamic vinegar
1 teaspoon dijon mustard
Kosher salt + freshly ground black pepper

Nutrition 4 servings

Per Serving % Daily Value
Calories 844
Fat 44g 68%
Carbs 83g 27%
Protein 30g 60%
Fiber 26g 104%
Cholesterol 19mg 6%
Sodium 299mg 12%
     
Fat
Carbs
Protein

Preparation






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