Marinated Lentils & Mushrooms on Toast – Lentils.org

Ingredients

• 2 Tbsp (30 mL) extra virgin olive oil, divided
• 1 lb (500 g) chanterelle mushrooms, trimmed and washed
• 2 Tbsp (30 mL) garlic, minced
• 1 Tbsp (15 mL) fresh thyme, minced
• 1 quart (1 L) whole red lentils, cooked
• 2 Tbsp (30 mL) unsalted butter
• 10 rye bread slices, toasted
• 1 cup (250 mL) Neufchatel cheese (or plant-based for vegan option)
• ½ cup (125 mL) chives, minced