1. cook lentils in salted water for 15-20 minutes. pull them before they get mushy
2. shred wild mushrooms. saute in olive oil until golden
3. combine onions lentils and mushrooms. refrigerate. bring to room temp before serving
4. i made the pickled onion recipe using 375 grams of red onions for the 17 serving portion. this made enough for the 140 grams required plus a whole lot more. it will make plenty for 30 servings of the recipe
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