MUSHROOM, LENTIL & SWISS CHARD BOWLS

MAKES 4 SERVINGS HANDS-ON TIME 20 MINUTES TOTAL TIME 35 MINUTES

¾ cup dried green lentils, rinsed

¾ cup Israeli couscous ½ cup olive oil, divided

1 227 g pkg sliced cremini mushrooms 1 200 g pkg mixed mushrooms (such as shiitake and oyster), torn 1 small bunch Swiss chard, sliced

(stems and leaves separated) 1 clove garlic, minced 1 tsp salt, divided ½ tsp pepper 3 green onions, chopped 1 tbsp lemon zest ⅓ cup lemon juice 125 g fresh mozzarella, drained and torn In large pot of boiling salted water, cook lentils for 10 minutes. Stir in couscous; cook until lentils and couscous are tender, about 8 minutes. Drain; rinse under cold water until chilled. Drain; return to pot.

Meanwhile, in large skillet, heat 2 tbsp of the oil over medium-high heat; cook cremini mushrooms, mixed mushrooms, Swiss chard stems, garlic, ½ tsp of the salt and the pepper, stirring, until mushrooms are beginning to brown, 5 to 6 minutes. Remove from heat; stir in Swiss chard leaves. Stir into lentil mixture.

In small bowl, combine green onions, lemon zest, lemon juice and remaining salt; gradually whisk in remaining oil in thin steady stream.

Drizzle half of the dressing over lentil mixture; toss to coat. Divide lentil mixture among bowls; top with mozzarella. Drizzle with remaining dressing.

PER SERVING about 611 cal, 22 g pro, 36 g total fat (8 g sat. fat), 56 g carb (9 g dietary fibre, 5 g sugar), 22 mg chol, 923 mg sodium, 1,152 mg potassium. % RDI: 7% calcium, 59% iron,

41% vit A, 50% vit C, 105% folate.

test kitchen TIP For ease of preparation, tear, rather than slice, fresh mozzarella; the creamy fat that’s between the cheese curds will come apart naturally, making the mozzarella better able to absorb the dressing.