Mushroom and Lentil Salad from Supper in the Suburbs
Portobello Mushroom and Lentil Salad with Lemon Dressing
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
This warm salad is perfect for when you need a light lunch but its chilly outside.
Course: Salad
Cuisine: French
Servings: 2 people
Calories: 282 kcal
Author: Emma Walton
  • 75 grams uncooked green lentils roughly 150g cooked weight
  • 2 large porterbello mushrooms sliced
  • 6 chestnut mushrooms sliced
  • 100 grams rocket
  • 50 grams spinach
  • 1 small red onion sliced thinly
  • 1 lemon juice and zest
  • 4 tbsp extra virgin olive oil
  • 1 clove garlic crushed
  • 1/2 tsp salt
  • 1 pinch of pepper
  1. Cook the green lentils according to the packets instructions. This is likely to take 25-30 minutes depending on type. Drain and rinse thoroughly in cold water leaving to one side to cool completely.
  2. 10 minutes before serving, warm a griddle pan on a high heat. Place the thinly sliced mushrooms and onion on to the griddle pan and cook for 2-3 minutes on each side until the vegetables have softened.
  3. Remove from the heat and place to one side to cool.
  4. In a bowl, toss the spinach, rocket and green lentils with the olive oil, lemon juice, lemon zest, garlic and seasoning.
  5. Add in the mushrooms and onions.
  6. Toss to combine before serving.