MUSHROOM , LEMON and LENTIL SALAD {vegan}
This hearty Mushroom, Lemon and Lentil Salad is a nutritional powerhouse! Even better it only needs a handful of ingredients you probably already have in your pantry!
The tart brightness and freshness of lemon really elevates this Salad and makes it perfect for the summer.
The other key to this salad is seasoning. A simple salad, such as this, all hangs on the dressing. Season with a couple of pinches of salt, toss to combine, taste and add more until the flavours really start to come alive.
Another tip I like to use is to cook the lentils in vegetable stock, to add a lovely depth of flavour. If you don’t have vegetable stock water will do, but I do think vegetable stock makes a great addition. In this salad, I’ve used a mix of swiss brown (cremeini) mushrooms and button mushrooms or (champignons). Really though you can use whatever variety of mushrooms you prefer or have to hand.
There are plenty of ways to dress up this Mushroom and Lentil Salad to make it your own. If you aren’t vegan add some crumbled feta, or even better, fry up some haloumi and place it over the top.
Ingredients
- 1/2 cup green lentil
- 2 cups vegetable stock or water
- 2 cups mix of button and swiss brown mushrooms sliced (300g or 10 1/2 oz)
- 2 tsp olive oil
- 1/2 shallot or small onion finely chopped
- 2 cloves of garlic finely chopped
- 1/4 tsp chilli flakes or more to taste
- 1 1/2 tbs lemon juice
- 3 tsp good quality extra virgin olive oil
- sea salt and pepper to taste
- 1/2 cup rocket (arugula)
Instructions
Begin by cooking the lentils. Place the lentils and vegetable stock 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. When the pan has come to heat (don't add oil) add 1/3 of the mushrooms. Leave for 2 minutes before then give the pan a shake to flip them over. The mushrooms should be lightly golden. Cook for a further minute before removing from the pan and repeating with the remaining mushrooms.
Reduce the heat to medium low and add 2 tsp of olive oil and add the shallot or onion. Cook until slightly golden on the edges 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 rocket just as you're serving.
