Description
A hearty, fresh and vibrant vegan salad made with sautéed mushrooms, French green lentils, lemon juice, and herbs. It’s light, nutritious, and perfect as a main or side dish.
Ingredients
½ cup French green lentils
2 cups vegetable stock or water
4 cups mix of button and Swiss brown mushrooms, sliced (300g or 10½ oz)
2 tsp olive oil
½ shallot or small onion, finely chopped
2 cloves of garlic, finely chopped
¼ tsp chili flakes (or more to taste)
1½ tbsp lemon juice
3 tsp good quality extra virgin olive oil
Sea salt and pepper to taste
2 tbsp flat leaf parsley, roughly chopped
½ cup rocket (arugula)
Instructions
1. Place lentils and stock or water in a saucepan. Bring to boil, reduce to simmer for 25 minutes, then drain and cool.
2. Heat a dry pan over high heat. Add ⅓ of the mushrooms and sear without oil for 2 minutes. Flip and cook another minute. Repeat with remaining mushrooms.
3. Lower heat to medium-low, add olive oil and chopped shallot. Sauté until golden at edges.
4. Return mushrooms to pan. Add garlic and chili flakes. Cook for 2 minutes until fragrant but not browned.
5. In a bowl, combine lentils, mushroom mixture, lemon juice, and extra virgin olive oil. Season with salt and pepper.
6. Toss gently and fold in parsley and rocket just before serving.
Notes
Avoid slicing mushrooms too thinly to maintain their texture and prevent drying out during cooking.
Let lentils cool before combining to preserve green freshness.
Add lemon zest for extra citrus flavor if desired.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Method: Sautéed
- Cuisine: Gluten-Free, Vegan