•  1 cup French lentils, rinsed
  •  1 cup mushrooms, rinsed and chopped
  •  1 red bell pepper, finely chopped
  •  1 cup cucumber, finely chopped
  •  ½ purple onion, diced
  •  ¼ cup Italian parsley, chopped
  •  ½ cup cashews
  •  Neapolitan Herb Balsamic Vinegar
  •  Tuscan Herb Olive Oil
1. In a large saucepan, combine the lentils and 3 cups of water or broth. Bring to a boil, then turn to low and cook for 15-20 minutes or until lentils are soft, but still slightly firm.
2. Use a colander to drain the lentils. Rinse quickly with cold water. Transfer to a large bowl.
3. Sauté mushrooms for about 5 minutes in Tuscan Herb Olive Oil drizzle on medium high heat. Add cooked mushrooms to the large bowl of lentils.
4. Stir in remaining ingredients. Add Saporito Tuscan Herb Olive Oil and Neapolitan Herb Balsamic Vinegar. Toss, taste, and enjoy!

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