Instructions: In a 2- to 3-quart pan over medium-high heat, stir shallots in oil until limp, about 3 minutes. Add lentils, broth, and thyme. Bring to a boil, cover, reduce heat, and simmer just until lentils are tender to bite, about 25 minutes (6 to 8 minutes for red lentils). Drain lentils; save liquid for other uses.

Meanwhile, prepare Oven-Roasted Portabella Caps.

In a small bowl, mix mayonnaise, garlic, lemon juice, and lemon peel.

Thinly slice mushroom caps. Mound frisee equally on plates; top equally with lentils, then mushroom slices. Spoon about 1 tablespoon garlic-mayonnaise mixture onto each salad. Season salads to taste with remaining garlic mayonnaise, salt, and pepper.

This recipe yields 4 servings.

Comments: Chef Daniel Patterson served this dish at Babettes, his former restaurant in Sonoma, California. Currently, he is at Restaurant Elisabeth Daniel in San Francisco. Beluga lentils, a small, black variety, are grown in Montana; hulled Red Chiefs come from the Northwest.

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