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- 8 portobello mushroom caps, stemmed, gills removed
- 3 tablespoons extra-virgin olive oil
- 1/3 cup finely chopped onion
- 1/4 cup finely chopped celery
- 2 garlic cloves, finely chopped
- 1 cup red lentils
- 2 cups low-salt chicken broth
- 2 cups cooked short-grain brown rice
- Kosher salt and freshly ground black pepper
- Freshly squeezed lemon juice
- Toppings: baby arugula, avocado slices, sprouts
Directions:View on Bon Appetit
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