Spring Recipe Roundup: Mushroom, Lentil, & Lemon Salad
This salad from Delicious Everyday combines brightness of fresh lemon and earthiness of the mushrooms and lentils. Use these sprouted lentils and your cooking time is cut in half!
1/2 cup French Lentils
2 cups water
1 tbs olive oil
300g mix of button and portobello mushrooms, sliced (thats a little over a half pound, about 0.6 lbs)
2 cloves of garlic, finely chopped
1/4 tsp chilli flakes, or more to taste
1 tbs lemon juice
1 tbs good quality extra virgin olive oil
sea salt and pepper, to taste
2 tbsp flat leaf parsley, roughly chopped
1/2 cup arugula
Begin by cooking the lentils. Place the lentils and water in a saucepan and bring to a boil before reducing to a simmer. Simmer for 25 minutes or until the lentils are tender. Drain and set aside to cool.
Place a large frying pan over a high heat and add 2 tsp of olive oil. When the pan has come to heat add half the mushrooms. Leave for 1 to 2 minutes before stirring. The mushrooms should be lightly golden. Cook for a further minute before removing from the pan and repeating with the second batch. Reduce the heat to medium low and return the mushrooms to the pan and add the garlic and chilli flakes and cook for 2 minutes, or until the garlic is fragrant, but not browned as it will taste bitter. Set aside to cool.
Toss the lentils, mushroom and garlic together along with the lemon juice and the extra virgin olive oil. Season to taste and add the parsley and rocket just as you’re serving.
Note: Don’t slice the mushrooms too thinly. You want them to have a bit of substance and also you don’t want them to dry out when they are cooked over a high heat.
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